Best 6 Glazed Grapefruit With Ginger Recipes

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Glazed grapefruit with ginger is a delightful dish that tantalizes the taste buds with its sweet, tangy, and refreshing flavors. The juicy grapefruit segments are coated in a delectable glaze made with aromatic ginger, adding a zesty kick that perfectly complements the citrusy notes of the fruit. This unique recipe is a perfect blend of flavors and textures, making it an ideal choice for breakfast, brunch, or as a refreshing snack.

Check out the recipes below so you can choose the best recipe for yourself!

WARM GRAPEFRUIT WITH GINGER-SUGAR



Warm Grapefruit with Ginger-Sugar image

Sweetly broiled grapefruit is a specialty at my bed-and-breakfast. In addition to serving it at breakfast or brunch, it also makes a fabulous light snack or dessert. -Stephanie Levy, Lansing, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 3

1 large red grapefruit
2 to 3 teaspoons chopped crystallized ginger
2 teaspoons sugar

Steps:

  • Preheat broiler. Cut grapefruit crosswise in half. With a small knife, cut around the membrane in the center of each half and discard. Cut around each section to loosen fruit. Place on a baking sheet, cut side up. , Mix ginger and sugar; sprinkle over fruit. Broil 4 in. from heat until sugar is melted, about 4 minutes.

Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GRAPEFRUIT HALVES WITH GINGER CURTIS



Grapefruit Halves with Ginger Curtis image

Can be prepared in 45 minutes or less but requires additional unattended time.

Provided by Mary Curtis

Yield Serves 2

Number Of Ingredients 4

2 teaspoons honey
1/2 teaspoon hot water
1 large pink grapefruit, halved, seeded, and segments loosened with a grapefruit knife
2 tablespoons finely chopped crystallized ginger

Steps:

  • In a small bowl combine the honey with 1/2 teaspoon hot water and spread the mixture on the grapefruit halves. Sprinkle 1 tablespoon of the ginger on each half and chill the grapefruit, covered loosely, for at least 2 hours or overnight.

HONEY GLAZED DUCK IN GRAPEFRUIT AND GINGER SAUCE



Honey Glazed Duck in Grapefruit and Ginger Sauce image

Roast duck goes with anything tangy; my choice is grapefruit, with fruit segments served in a sauce made with fresh ginger.

Provided by MarieRynr

Categories     Duck

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 10

10 gressingham duck breasts
1 tablespoon clear honey
1 tablespoon dark soy sauce
3 ounces granulated sugar
14 fluid ounces fresh grapefruit juice
3 tablespoons clear honey
2 tablespoons dark soy sauce
1 lemon, juice of
1 inch fresh ginger, grated
3 tablespoons cornstarch

Steps:

  • Prick skin on each duck breast with a fork.
  • Blend the honey and soy sauce to make a glaze and brusy over the fillets.
  • Set them skin side up on a rack in a roasting tin.
  • Chill until ready to cook.
  • To make the sauce,slice away the outer peel and white pith from the grapefruit.
  • With a sharp knife, cut into the fruits between the membrane to lift out the segments.
  • Reserve the fruit and any juice in a bowl.
  • Put the sugar into a dry pan.
  • Set over a moderate heat and stir until the sugar melts and turns to caramel.
  • Draw off the heat and add the fruit juice (Cover your hand as the mixture will boil up furiously with the addition of cold liquid) Replace the pan on the heat, if they are any lumps of caramel, stir over a low heat until they dissolve.
  • Add the honey, soy sauce, lemon juice and ginger.
  • Stir until the mixture simmers.
  • Blend the cornstarch with 2 TBS cold water.
  • Stir into the pan and cook, stirring until the sauce thickens and clears.
  • Remove from heat.
  • heat oven to 400*F.
  • Set the duck fillets in the oven and roast for 35 to 40 minutes until the skins are golden and the flesh is still a little pink.
  • Reheat the sauce,add the grapefruit pieces and any juices in the bowl.
  • Slice each fillet lengthways into three, arrange on a heated platter and spoon over the grapefruit and ginger sauce.

Nutrition Facts : Calories 573.2, Fat 26.1, SaturatedFat 7, Cholesterol 326.4, Sodium 504.4, Carbohydrate 22.1, Fiber 0.1, Sugar 19.5, Protein 59.6

GINGER AND PINK GRAPEFRUIT CHEESECAKE



Ginger and Pink Grapefruit Cheesecake image

Provided by Dorie Greenspan

Categories     Cake     Milk/Cream     Food Processor     Mixer     Egg     Ginger     Dessert     Bake     Wedding     Cream Cheese     Grapefruit     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 19

Crust
20 whole graham crackers, coarsely broken
6 tablespoons sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons finely chopped crystallized ginger
Filling
1 1/3 cups heavy whipping cream
1 (1-inch-long) piece fresh ginger, peeled, cut into very thin rounds
1 cup ginger preserves
1 tablespoon water
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 tablespoon ground ginger
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
Topping
2 large pink or ruby grapefruits
Finely chopped crystallized ginger

Steps:

  • For crust:
  • Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides.
  • Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan. Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool. Reduce oven temperature to 325°F.
  • Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan.
  • For filling:
  • Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream. Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly.
  • Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven.
  • Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours. Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight. Do ahead Can be made 2 days ahead. Keep cake chilled. Store ginger jelly at room temperature.
  • For topping:
  • Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid. Do ahead Can be prepared 8 hours ahead. Chill, changing towels as needed.
  • Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger. Do ahead Can be made 1 hour ahead. Chill.

GINGER-GRAPEFRUIT FIZZ



Ginger-Grapefruit Fizz image

Sometimes it's hard to find a special, non-alcoholic beverage for parties that isn't a punch. That's why I love this grown-up bubbly drink that offers a little tartness from the grapefruit and spice from the ginger. -Dawn Viola, Clermont, Florida

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 10

1 cup sugar
1 cup water
1/2 cup sliced fresh gingerroot
1/2 teaspoon whole peppercorns
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup coarse sugar
3 cups fresh grapefruit juice, chilled
Ice cubes
4 cups sparkling water, chilled

Steps:

  • In a small saucepan, bring the first six ingredients to a boil. Reduce heat; simmer 10 minutes. Refrigerate until cold. Strain syrup, discarding ginger and peppercorns., Using water, moisten rims of eight cocktail glasses. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rims into sugar. Discard remaining sugar on plate., In a pitcher, combine grapefruit juice and syrup. Pour 1/2 cup into prepared glasses over ice; top with 1/2 cup sparkling water.

Nutrition Facts :

SEARED GRAPEFRUIT WITH GINGER MAPLE SYRUP



Seared Grapefruit With Ginger Maple Syrup image

I call these seared ruby red grapefruit rounds "pancakes," not because there is any batter involved, but because I serve them warm, with maple syrup that I spike with fresh ginger juice.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

2 grapefruit, preferably ruby red
1 tablespoon finely grated or minced ginger
2 to 4 tablespoons maple syrup, to taste
1 tablespoon butter
Pomegranate seeds, for garnish (optional)

Steps:

  • Cut away the ends of each grapefruit. Stand on a flat end, and remove the skin and pith by cutting down the sides of the fruit. Slice each grapefruit horizontally into 4 or 5 thick rounds (depending on the size).
  • Cut a square of cheesecloth. Wrap the ginger in the cheesecloth and squeeze over a bowl to extract juice. (If you don't have cheesecloth, use a clean kitchen towel.) Measure out 1/2 teaspoon juice and mix with the maple syrup. Add more ginger juice if desired. If desired, heat the syrup at 50 percent power in a microwave for 25 to 30 seconds.
  • Heat butter over medium-high heat in a large nonstick skillet or on a griddle until foam subsides and butter begins to color. Sear the grapefruit slices for no more than 20 seconds on each side and remove to a platter or plates. Drizzle on ginger maple syrup, garnish with pomegranate seeds if you'd like, and serve at once, while the grapefruit is still warm.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 18 grams, TransFat 0 grams

Tips:

  • Choose ripe, firm grapefruits with smooth, unblemished skin.
  • To remove the zest from the grapefruits, use a sharp grater or a zester.
  • If you don't have a juicer, you can extract the grapefruit juice by hand. Simply cut the grapefruits in half and squeeze the juice out with your hands.
  • Make sure the ginger is finely grated or minced to evenly distribute its flavor in the glaze.
  • To make the glaze, combine the grapefruit juice, zest, ginger, honey, and cornstarch in a saucepan over medium heat. Bring to a simmer and cook until thickened, about 5 minutes.
  • Brush the glaze over the grapefruit halves and broil for 2-3 minutes, or until the glaze is bubbly and slightly caramelized.
  • Serve the glazed grapefruits warm or at room temperature.

Conclusion:

Glazed grapefruits with ginger are a delicious and refreshing treat that can be enjoyed as a snack, dessert, or side dish. The tangy grapefruit flavor is perfectly complemented by the sweet and spicy ginger glaze. This recipe is easy to make and can be tailored to your own taste preferences by adjusting the amount of honey or ginger used. So next time you're looking for something new and exciting to try, give glazed grapefruits with ginger a try!

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