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1
Set aside 2 oranges and 1/2 grapefruit.
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2
Remove peel and pith from remaining oranges and grapefruit.
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3
(The easiest way to do this is to cut away both ends of the fruit so that it sits flat on your cutting board -- it helps to use one with a canal around the edges so you can pour off juice --then,using a chefs knife, utility knife or a paring knife, cut skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom.)
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4
Slice peeled fruit into rounds.Cut the grapefruit rounds into thirds or quarters and combine with the sliced oranges in a serving bowl.
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5
Pour off juice as it accumulates into a measuring cup.
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6
Squeeze the juice from the 2 oranges you set aside and enough grapefruit juice to measure 3/4 cup.
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7
Peel and slice any remaining grapefruit and add to the bowl.
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8
Set aside fruit while you make caramel syrup.
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9
Combine juice, vanilla and port in a measuring cup or bowl and place on or near the stove.
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10
In a medium saucepan combine sugar, water and agave nectar.
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11
With a wet pastry brush, brush down sides of pan to dislodge anystray sugar granules.
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12
Turn heat on medium and bring mixture to a boil, continuing to brush down anyerrantsugar crystals.
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13
Cover pan, turn heat down to medium-low and set timer for 4 minutes.
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14
Uncover and cook until the caramel is golden to amber.
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15
Swirl pan if necessaryto distribute the darkening caramel, but do not stir.
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16
There should be many bubbles breaking on the surface.
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17
Insert a candy thermometer and as soon as the caramel reaches 310 to 325 degrees (it will be a deep golden color), remove from heat and wait until bubbles subside.
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18
Carefully add citrus juice, standing away from pan to avoid splashes.
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19
Place over medium heat and heat through, stirring with a heat-proof spatula.
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20
The caramel may seize on the spatula;just stir and heat until the caramel has melted again and the juice and caramel are amalgamated.
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21
(The caramel is very hot so resist temptation to taste it.)
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22
Remove from heat and allow to cool, then pour over fruit.
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23
Sprinkle pomegranate seeds on top.
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24
Serve at room temperature or chilled.
