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Pink Grapefruit with Cassis
2 lg Pink grapefruits; (about 14 ounces each)
2 tb Sugar
1 1/2 tb Water
2 tb Creme de cassis
Fresh mint sprigs; (optional)
Using small sharp knife, remove peel and white pith from grapefruits.
Working over bowl to catch juice, cut between membranes to release
segments. Reserve juice in bowl. Arrange grapefruit segments decoratively
on 4 plates, dividing equally.
Combine sugar, water and reserved grapefruit juice in heavy small saucepan.
Stir over low heat until sugar dissolves. Remove saucepan from heat. Stir
in creme de cassis. Drizzle syrup over grapefruit. Refrigerate at least 2
hours or up to 6 hours. Garnish with mint, if desired, and serve.
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