Gourmet Grapefruit ......

It's pretty chilly here, and this morning what I would consider a heavy frost but I know South Islanders would just laugh....
So I decided to take some advice from the daytime sunshine and get some 'glow-on' inside the house, so the toddler cherub and I went out and picked our few grapefruit from our wee tree.

 (You will have to excuse the long grass....I was unable to get to it before the deluge came and now the ground is as soggy as anything and will need some more drying out days before I can attempt to take the mower in there! But the trees are doing okay, and I'll get to it.......eventually :)  I am sure everyone with land, animals and small children knows the situation!)

Having eaten one with a little sprinkled sugar, and it was tasty, refreshing and summery, I thought there must be a delicious way of enjoying these fruits without it being all over in one sitting. So after some trawling through the recipe books I decided to make a grapefruit curd and a marmalade. (I also had a small fruit left over and it zinged up a lentil, lamb neck and kumara stew just nicely)

The grapefruit curd was super easy - I just followed my lemon curd method but with the following ingredients.

Grapefruit Curd
1/2 Cup grapefruit grated peel (padded down in cup)
1 Cup Grapefruit juice (full to top not scant)
1 1/3 Cups caster sugar
2/3 Cup butter

It is lipsmackingly tasty and we are loving it on toast, in yoghurt and simply as a sneaky spoonful :)

The chooks have decided to lay a few eggs this winter, which is nice....I am wondering whether the arrival of the guinea fowl has prompted them to up their game?
So there is also quiche on the menu today. The wonderful added feature of the cooking that is going on is that the house is getting lovely and toasty!

The Grapefruit marmalade recipe was done using Marguerite Patten's second Seville/Bitter Orange marmalade recipe (a sweeter variety). It requires soaking the sliced up fruit along with pips (in muslin), overnight in water. Then simmering for about 1 1/2 hours before removing the pip bag. Adding lemon juice and boiling rapidly till setting point reached.
This is just lovely, sweet with a tangy grapefruit undercurrent. Someone in the family is in for a treat at Christmas.