Equipment
Ingredients
Main
- 1 ruby red grapefruit, cut into 2cm thick rounds, seeds removed
- 15 g unsalted butter
Ginger Maple Syrup
- 45 ml pure maple syrup
- 10 g fresh ginger, peeled and finely julienned
- 1 g flaky sea salt, crushed
Nutrition (per serving)
Method
Wash the grapefruit and slice it into 2 centimeter thick rounds. Leave the rind entirely intact, as it holds the fruit together during the cooking process. Carefully poke out any visible seeds with the tip of your knife.
In a small saucepan, combine the maple syrup and julienned fresh ginger. Simmer gently over low heat for 5 minutes. Remove from heat and allow it to steep while you prepare the grapefruit.
Place the cast iron skillet over medium-high heat. Add the unsalted butter and allow it to melt until it becomes foamy and just starts to turn golden.
Carefully lay the grapefruit rounds flat in the hot skillet. Sear for 2 to 3 minutes on each side. The natural sugars will begin to caramelize and brown against the heat of the pan.
Transfer the seared grapefruit rounds to serving plates. Drizzle generously with the warm ginger-infused maple syrup, ensuring you scoop out the pieces of candied ginger onto the fruit. Finish with a pinch of flaky sea salt.
Chef's Notes
- Leaving the rind on during the searing process is crucial for structural integrity; diners should be provided with a spoon or knife to easily eat the flesh out of the ring.
- For a fully vegan alternative, substitute the butter with virgin coconut oil, which adds a complementary tropical aroma that pairs beautifully with the ginger.
- Ruby red or pink grapefruits are heavily preferred for this dish due to their higher sugar content, which not only aids in caramelization but balances the spice of the ginger.
- If you prefer a much spicier, punchier ginger flavor, you can grate the ginger instead of julienning it, which releases more essential oils into the maple syrup.
Storage
Refrigerator: 2 days — Store in an airtight container; the texture of the grapefruit will soften over time.
Reheating: Gently warm in a skillet over low heat for 2 minutes, or serve chilled.
