Winter is such a wonderful time to bake and cook with citrus fruit. It’s readily available in any grocery store and usually at its peak. Grapefruit is one of my favorites, second only to clementines, and makes for a great breakfast, even by itself. Poaching it is super easy and adds a subtle sweetness that grapefruit sometimes needs. The vanilla bean and honey that makes up the poaching liquid adds a depth of flavor. When served with plain yogurt and a drizzle of raw honey, everything comes together to make the most beautiful and delicious breakfast bowl.
The bowl is made up of whole milk plain yogurt, poached clementines and grapefruit, chunks of honeycomb, and chopped toasted pistachios. The citrus could easily be poached ahead of time and then stored in the fridge for a couple days to use throughout the week. Honeycomb could be substituted for raw honey. Processed honey is fine, but raw is best since it has all the health benefits from the bits of pollen and other ingredients that are so generously provided by the bees.
2 cups of water
1/2 cup of honey (plus extra for drizzling)
1 vanilla bean, scraped
2-3 grapefruits, cleaned and segmented
2-3 clementines, peeled and separated
- Begin by heating your water, honey, and vanilla bean on medium heat until the honey is dissolved and the mixture is hot, but not boiling.
- Cut and clean your grapefruit, removing the peel and tough skin that surrounds the segments. Peel the clementines and separate all the segments.
- When your poaching liquid is hot, add your citrus in, allowing it to sit for just a couple minutes. Then remove the segments using a slotted spoon and serve immediately over yogurt.