Note: Serve with a poundcake. Adapted from a recipe by Troy MacLarty of the Culinary Institute of America in St. Helena
1/2 cup brown sugar
1/2 cup water
2 tablespoons Spanish dry sherry
1 tablespoon grapefruit juice
1 grapefruit or Oroblanco or Melogold
1 navel orange
Bring sugar and water to a boil and reduce to desired consistency. Should be about as thick as honey, as sherry and juice will thin syrup. Cool syrup. Add sherry and grapefruit juice gradually, stopping when syrup is still thick enough to coat the back of a spoon. Pour over segmented citrus such as grapefruit, oranges, mandarins or Meyer lemons. Serve with poundcake.