4 small pink grapefruit
2 tbsp. fresh thyme leaves
1/2 c. dry white wine
1/4 c. honey
Remove the skin and white pith from the grapefruit. Working over a bowl, use a sharp knife to remove the grapefruit sections from the membranes. Squeeze the juice from the membranes into the bowl. Pour the juice into a saucepan and set aside the bowl with the grapefruit sections. Crush the thyme leaves with the back of a spoon; add them to the saucepan. Add the white wine and honey to the saucepan. Simmer the saucepan over medium-low heat until the sauce is reduce to ½ cup – about 15 minutes. Strain the syrup into a bowl to remove the thyme; let cool to room temperature. Arrange the grapefruit sections in stemmed glasses and drizzle with syrup. Garnish with a sprig of thyme. Serves 4.
