INGREDIENTS
3 Hale grapefruit
2 cups French sauternes
3 tablespoons brown sugar
mint leaves, for garnish
PREPARATION
Using a sharp paring knife, peel the grapefruit over a small bowl, cutting through the peel and pith, just into the flesh, then spiraling down and around from one end to the other, as if peeling an apple. Cut into the membranes, pop out the sections, and remove the seeds.
In a 2-quart nonreactive saucepan, heat the sauternes and sugar almost to boiling. Add the grapefruit sections and simmer for 5 minutes. Remove from the heat and allow the grapefruit to cool a bit in the sauternes. Serve in the sauce while still slightly warm, or chill for serving later. Garnish with the mint leaves.
YIELD: 4 servings.
Preparation time: 15 minutes