Pink Grapefruit Poached in Hot Red Belly Honey

• 3 pink grapefruit or 6 blood oranges
• 2 cups water
• 1 cup Hot Red Belly Honey, recipe follows
• 1 star anise pod
• Plain Greek yogurt, as desired

Zest citrus then slice the bottom on each. Supreme citrus by positioning each one on the flat bottom and with a sharp knife, follow the contours to remove peel and pith. Working over a bowl to catch the juices, cut segments from the membrane. Add segments to the bowl; set aside. 

In a medium saucepan, combine water, honey and star anise and bring to simmer, cooking until it thickens slightly. Add fruit segments, juice and zest; simmer 2 to 3 minutes. Remove fruit and star anise with slotted spoon. Continue to simmer syrup until reduced by half. Chill and serve fruit over yogurt and drizzle with syrup. Makes 3 servings.

Hot Red Belly Honey

Combine 1½ cups honey and 2 to 3 hot chiles, such as habanero, Fresno or serrano, split lengthwise in a double boiler. Simmer gently until aromatic, about 20 minutes. Strain through a coffee filter or fine mesh sieve into storage container. Cool; refrigerate until ready to use.

Photography by Paul Lowe