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January 12, 2015

Roasted Grapefruit Pomegranate Rosewater Yogurt

My weekday breakfast usually consists of a bowl of cereal and an espresso.  I eat it in front of the computer while checking any e-mails I got since the previous day.  I usually have about 5 minutes to do this before I realize that it’s definitely time to leave for work.  

Poor breakfast got the short end of the stick.  Lunch is a welcome break from work and taking as long as we possibly can is the norm.  Dinners are carefully planned to coordinate the loot from our veggie bag and minimize grocery shopping.  They are prepared and enjoyed together, the whole evening stretching pleasantly ahead.  But breakfast is forgotten, hurried, and bleary-eyed. 


So on the weekend, I like to focus on breakfast.  Carefully prying the jewel-like pomegranate arils from their hiding pockets.  Slicing into the juicy flesh of a pink grapefruit.  Juicing, roasting, reducing, while Alex brews the coffee.  


Yogurt is spooned into bowls and topped with the fragrant warm fruit that falls apart when I try and scoop it.  Pomegranate is sprinkled over top and everything is drizzled with the light syrup.  Alex pours the coffee into our favourite weekend mugs.  It’s late because we slept in and I haven’t showered yet, but that’s ok, there’s nowhere to be.  Nowhere but exactly where we are at that moment.
  
Breakfast waits for the weekend just like you do.  

Roasted Grapefruit Pomegranate Rosewater Yogurt

2 cups of your favourite yogurt
1 large grapefruit, sectioned, juice reserved (see this post for how)
2 tbsp brown sugar, more if desired
1/2 tsp rosewater
Pomegranate arils, as desired

Serves 2

Preheat oven to 375F.  Line a baking sheet with parchment paper.  Toss grapefruit sections gently with brown sugar and spread out on baking sheet.  Roast in preheated oven for 15-20 minutes or until warm and starting to brown.  If you want a little help with the browning, broil for a few minutes at the end.
  
In a small saucepan, combine the reserved grapefruit juice along with any juices in the roasting pan (these should also contain the leftover sugar).  Feel free to taste and add a little bit more sugar as desired.  Bring to a boil and reduce until slightly thickened.  Cool slightly, then stir in rosewater.

Divide yogurt between two bowl.  Top with roasted grapefruit and pomegranate (the grapefruit will likely fall apart quite a bit).  Drizzle with reduced juices.  Enjoy!

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