SEARED GRAPEFRUIT WITH GINGER MAPLE SYRUP

Seared Grapefruit With Ginger Maple Syrup image

I call these seared ruby red grapefruit rounds "pancakes," not because there is any batter involved, but because I serve them warm, with maple syrup that I spike with fresh ginger juice.

Provided by Martha Rose Shulman

Categories breakfast, brunch, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

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Ingredients

2 grapefruit, preferably ruby red
1 tablespoon finely grated or minced ginger
2 to 4 tablespoons maple syrup, to taste
1 tablespoon butter
Pomegranate seeds, for garnish (optional)

Steps:

Cut away the ends of each grapefruit. Stand on a flat end, and remove the skin and pith by cutting down the sides of the fruit. Slice each grapefruit horizontally into 4 or 5 thick rounds (depending on the size).
Cut a square of cheesecloth. Wrap the ginger in the cheesecloth and squeeze over a bowl to extract juice. (If you don't have cheesecloth, use a clean kitchen towel.) Measure out 1/2 teaspoon juice and mix with the maple syrup. Add more ginger juice if desired. If desired, heat the syrup at 50 percent power in a microwave for 25 to 30 seconds.
Heat butter over medium-high heat in a large nonstick skillet or on a griddle until foam subsides and butter begins to color. Sear the grapefruit slices for no more than 20 seconds on each side and remove to a platter or plates. Drizzle on ginger maple syrup, garnish with pomegranate seeds if you'd like, and serve at once, while the grapefruit is still warm.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 18 grams, TransFat 0 grams