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Citrus Segments in Vanilla Bean Syrup

Source of Recipe


From "Williams-Sonoma: Cooking at Home"



List of Ingredients



• ⅔ cup sugar
  
• 1 vanilla bean, split lengthwise
  
• 4 large navel oranges
  
• 2 large grapefruits
  






Instructions



1. In a small saucepan, stir together 1⅓ cups water and the sugar, then add the vanilla bean. Place over medium heat and bring to a simmer, stirring frequently to dissolve the sugar. Remove from the heat and let cool completely. Transfer the syrup to a bowl; discard the vanilla bean or save it for another use.
   
   
2. To section the oranges, working with one fruit at a time, and using a small, sharp knife, cut off a thin slice from both the stem and the blossom end to reveal the flesh. Then stand the fruit upright and, following its contour, slice off the peel, pith, and membrane in thick strips. Holding the fruit over the bowl of syrup in order to catch the juice, cut along the membrane on either side of each fruit segment, letting the segments drop into the bowl with the syrup.
   
   
3. To section the grapefruits, follow the instructions for oranges, then remove any seeds from the segments (loosen the seeds with the tip of the knife). Cut each segment in half to approximate the size of the orange segments.
   
   
4. Gently toss the segments in the syrup until well coated. Cover and refrigerate until well chilled, about 1 hour.
   
   
5. Serve in small chilled bowls.
   
   Makes 6 servings
   
   






Final Comments


If you're not a fan of citrus, this treatment also works well with chunks of fresh pineapple or slices of firm, ripe peaches or nectarines.