Grapefruit and Mint Condiment
- 5 pink grapefruit
- 3 pinches superfine sugar
- 1 pinch salt
- 10 mint leaves
- a good pinch mignonette pepper
- a tablespoon olive oil
Step 1: Grapefruit and Mint Condiment
Preheat the oven to 195°F (90°C).
Peel the grapefruits and remove the pith with a knife. Supreme over a bowl to catch the juice.
Once all of the segments have been removed, squeeze what remains of the fruit to recuperate all of the juice. Set aside in a cold place.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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