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Honey-roasted citrus fruit
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1 pink grapefruit
1 white grapefruit
1 red grapefruit
3 tbsp acacia honey
1 tbsp olive oil
No.1 Madagascan Vanilla Ice Cream or Greek yogurt, to serve
1. Preheat the oven to 200ºC, gas mark 6. Slice the top and bottom off each piece of fruit so it sits flat, then use a sharp knife to carefully remove the skin. Set the peel to one side for another recipe (see tip).
2. Cut the fruit into slices and place into a large roasting tin. Drizzle with the honey and olive oil, then toss well so each piece is well coated.
3. Roast for 45 minutes, or until the fruit and its juices begin to caramelise. The cooking liquid will thicken as it cools, so don’t worry if it seems watery. Allow to cool slightly before serving warm with the ice cream or yogurt.
Cook’s tip These slices are great hot or cold. Make a double batch, then store ½ in a sterilised jar in the fridge for up to 2 days ready to pile on porridge.
Typical values per serving: