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1
Zest one of the grapefruit directly into a small saucepan
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2
Cut a thin slice off the top and bottom of each grapefruit with a small serrated knife.
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3
Working from the top of the fruit to the bottom, follow the curve of the fruit to cut away peel and white pith
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4
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.
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5
Slice down the other side to remove the whole segment.
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6
Repeat with the remaining segments and set aside the grapefruit with its juice
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7
In a large saucepan combine 360mls water, the agave, sugar, zest, ginger, cinnamon and star anise.
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8
Bring to a boil and stir to dissolve the agave and sugar, then reduce the heat and simmer uncovered for 10 minutes
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9
Remove the cinnamon sticks, star anise (& ginger if you like, I prefer to leave it in) with a slotted spoon
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10
Add the grapefruit segments with their juice and cook at a very gentle simmer for 2 to 3 minutes.
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11
Using a slotted spoon transfer the grapefruit segments to a bowl and set aside
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12
Bring the poaching liquid back to a boil and reduce to around 100mls or 1/2 a cup
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13
Spoon the syrup over the grapefruit segments.
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14
Cover and chill for 1 hour before serving.
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15
Tart grapefruit becomes sweet and delicate when poached in a syrup of agave and warm spices.
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16
Serve with yogurt or fromage blanc for a delicious breakfast treat, or with vanilla ice cream for dessert
