Honeyed Orange Grapefruit Recipes

Steps:

• Top and tail all the oranges and grapefruits. One at a time, sit each on a board and using a small, sharp serrated knife slice away the peel and pith. Thinly slice into rounds. Arrange on a platter, drizzle over honey and orange blossom water, and set aside at room temperature, loosely covered with cling film until ready to serve. Serve with the pastries and orange cream (see 'Goes well with').

Steps:

• Bring honey and water to a boil in a small saucepan, stirring to combine. Remove from heat, and let cool.
• Combine juice and honey syrup in a pitcher. (Or cover, and refrigerate for up to 3 days.) Add rose to pitcher. Divide juice among ice-filled glasses.

Steps:

• Remove peels from fruit and scrape off excess pith. Cut peels into fine strips.
• In saucepan, combine peels, baking soda and 1 1/2 cups water. Bring to boiling, cover and simmer 20 minutes.
• Meanwhile, remove white membrane from fruit and section, working over bowl to catch juices. Discard seeds.
• In 8-10 quart Dutch oven, combine sections, juice and undrained peel. Cover and simmer 10 minutes.
• Measure 3 cups cooked fruit mixture; add sugar and mix well.
• Bring to full rolling boil and boil, uncovered, 1 minute.
• Remove from heat, stir in liquid pectin and skim off foam with metal spoon. Stir and skim for 10 minutes.
• Pour into hot, sterilized jars and seal.

Steps:

• Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften.
• After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside.
• Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
• Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
• ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
• ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.

Steps:

• Position an oven rack about 4 inches below the broiler and heat the broiler on high.
• With a serrated knife, cut the grapefruit in even halves.
• Using a small paring knife or a grapefruit knife, cut each section away from the surrounding membrane.
• Set the grapefruit halves in a shallow broiler-safe pan (such as an enameled baking dish or a heavy-duty rimmed baking sheet).
• If necessary, trim a thin slice off their bottoms so they sit level.
• In small bowl, stir together the honey and the vanilla extract.
• Drizzle the honey mixture over the grapefruit halves.
• Dust each with a bit of cardamom.
• Broil until bubbling and lightly browned in spots, 4-6 minutes.
• Remove from the oven and let cool slightly.
• Serve warm or at room temperature.

Steps:

• Combine all the ingredients & blend thoroughly.
• Chill & serve.