GRAPEFRUIT w/CAMPARI SYRUP

By BobD

Ingredients

• 4 SERVINGS
• For something refreshing after a rich meal, look no further than this classic combination of Campari and grapefruit.
• 3 large pink or ruby red grapefruit (4 pounds total), chilled
• 2 tablespoons sugar, or to taste
• 2 tablespoons Campari, or to taste

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Cut peel, including all white pith, from 2 grapefruit with a sharp knife. Cut segments free from membranes, letting them fall into a medium-mesh sieve set over a bowl. Squeeze juice from membranes into sieve, then discard membranes.

Transfer grapefruit segments to a heatproof bowl and chill, uncovered, while making syrup.

Squeeze juice from remaining grapefruit through sieve into bowl.

Stir together 1 cup juice (reserve remainder for another use), 2 tablespoons sugar, and a pinch of salt in a nonreactive 10-inch heavy skillet and boil over moderately high heat, swirling skillet occasionally, until reduced to about 1/2 cup, about 4 minutes.

Stir in Campari and sugar to taste, then immediately pour hot syrup over chilled grapefruit.

Chill, uncovered, 15 minutes.

COOKS' NOTE: Grapefruit with Campari syrup can be chilled, covered, up to 1 day.