1 pink grapefruit
3 tablespoons butter, divided
2 tablespoons slivered almonds
1 teaspoon grated fresh or crystallized ginger
2 tablespoons honey
8 slices bread
2 tablespoons milk
1 tablespoon brown sugar
1/4 teaspoon cinnamon (optional)
With a zester or microplane, remove the zest from the grapefruit. Cut a small slice off each end of the grapefruit and stand it upright on a cutting surface. With a knife, remove the peel from the grapefruit in strips, maintaining the curved shape. Holding the grapefruit in one hand, cut out the segments of fruit between the membranes. Hold your hand over a bowl to catch any juices. When you are done, squeeze the remaining juices from the skeleton of the grapefruit into the bowl, and reserve.
In a small sauté pan, melt 1 tablespoon of butter and add the almonds, ginger, honey, and the reserved juice. Bring to a simmer and cook until the consistency of light syrup, about 1 minute. Remove from the heat and toss in the grapefruit sections. Stir very gently to coat the sections and set aside.
Beat the eggs with the brown sugar and add 1 teaspoon of the grapefruit zest and the cinnamon if you like. Heat a large sauté pan over medium heat and melt the remaining 2 tablespoons of butter. Dip 3 or 4 slices of bread into the egg batter and cook until golden brown on both sides. Remove to a heated platter or keep warm in a low oven. Dip the remaining slices in egg batter and cook as above. To serve, place 2 slices on each of 4 plates and top with the grapefruit sauce. Sprinkle with a little more zest if desired.
Recipe developed by Lynne Vea