Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, vickys agave poached & spiced grapefruit gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vickys Agave Poached & Spiced Grapefruit GF DF EF SF NF is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Vickys Agave Poached & Spiced Grapefruit GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look wonderful.
Hi beauties today's video is a Review and Demo on the Maui Moisture Strength & Anti Breakage + Agave Hope you all enjoy Stay up to date will all my. Now if you're lucky enough to have access to really fresh eggs such as from your own chickens, or a local farm, you will get perfect poached egg every time. PlantFiles Pictures: Agave, Century Plant, Maguey 'Blue Glow' (Agave) by thistlesifter.
To get started with this particular recipe, we have to prepare a few ingredients. You can have vickys agave poached & spiced grapefruit gf df ef sf nf using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vickys Agave Poached & Spiced Grapefruit GF DF EF SF NF:
- Make ready 2 large pink, red or mixed grapefruit
- Take 360 ml water
- Prepare 240 ml agave nectar or honey
- Get 200 grams granulated sugar
- Make ready 1 whole grapefruits zest
- Take 2 inch piece of ginger, peeled & thinly sliced
- Get 2 cinnamon sticks
- Get 2 whole star anise
The species are native to Mexico, southern and western United States and central. It is a solitary (non-pupping) plant in the ground. Agave virginica, synonym Manfreda virginica, commonly known as the false aloe, rattlesnake master, American aloe, and Virginia agave, is a species of agave. Agave is the common name and genus name of a large, botanical, New World group of succulent plants in the flowering plant family Agavaceae, characterized by large, basal rosettes of thick fleshy leaves typically with a sharp terminal point and spiny margins.
Instructions to make Vickys Agave Poached & Spiced Grapefruit GF DF EF SF NF:
- Zest one of the grapefruit directly into a small saucepan
- Cut a thin slice off the top and bottom of each grapefruit with a small serrated knife. Working from the top of the fruit to the bottom, follow the curve of the fruit to cut away peel and white pith
- Working over a bowl to catch the juices, use a paring knife to slice along one side of each segment, separating it from the thin membrane. Slice down the other side to remove the whole segment. Repeat with the remaining segments and set aside the grapefruit with its juice
- In a large saucepan combine 360mls water, the agave, sugar, zest, ginger, cinnamon and star anise. Bring to a boil and stir to dissolve the agave and sugar, then reduce the heat and simmer uncovered for 10 minutes
- Remove the cinnamon sticks, star anise (& ginger if you like, I prefer to leave it in) with a slotted spoon
- Add the grapefruit segments with their juice and cook at a very gentle simmer for 2 to 3 minutes. Using a slotted spoon transfer the grapefruit segments to a bowl and set aside
- Bring the poaching liquid back to a boil and reduce to around 100mls or 1/2 a cup
- Spoon the syrup over the grapefruit segments. Cover and chill for 1 hour before serving.
- Tart grapefruit becomes sweet and delicate when poached in a syrup of agave and warm spices. Serve with yogurt or fromage blanc for a delicious breakfast treat, or with vanilla ice cream for dessert
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