Anything a lemon can do, a grapefruit can do better, says Warren Elwin.
|2||Grapefruit, freshly zested (Main)|
|1 cup||Grapefruit juice|
|⅓ cup||Caster sugar|
|4||Eggs, yolks only, lightly beaten|
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- Place a heatproof bowl over a pot of simmering water, ensuring the water does not touch the bottom of the bowl.
- Put the grapefruit zest, grapefruit juice, caster sugar, butter and lightly beaten egg yolks in the bowl and stir with a whisk until it has melted together.
- Cook the mixture, stirring regularly until it thickens (about 15 minutes). Remove from the heat and leave to cool, stirring occasionally.
- Place in sterilised jars and store in fridge.