The sourness of the grapefruit contrasts with the sugar syrup, leaving you feeling refreshed and your palate cleansed.
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|100 g||Caster sugar|
|150 ml||Water, cold|
|1 to serve||Whipped cream, or yoghurt|
- Prepare your grapefruit by cutting off all the peel and pith with a sharp knife and removing the core.
- Slice the fruit into quite thick slices, about 1cm.
- To make the syrup, put the sugar and cold water into a large saucepan or frying pan, then add the cinnamon.
- Cook this over a low heat, stirring to dissolve the sugar.
- Once dissolved, turn up the heat and boil the mixture for about two minutes, until you have a lovely thick syrup.
- Poach the prepared slices of grapefruit in the syrup on a low heat for six minutes.
- You have to do this in several batches, as the slices should not be layered.
- Turn the slices halfway through cooking.
- Place the grapefruit on a serving dish and pour over the brandy.
- Serve warm with whipped cream or yoghurt.