Grapefruit in Moscato Recipe

Martha Stewart's Dining at Home | Clarkson Potter, 2009

Moscato d’Asti, a sweet sparkling Italian wine, makes a fine match for the slightly bitter grapefruit in this dessert. You can substitute a drier sparkling wine or even Champagne for different—but still delicious—results.–Martha Stewart

LC Boozy Fruit Note

Is there a simpler, more sophisticated dessert that a splash of sparkling wine over fruit? This dessert—or breakfast, if you’re so inclined—is something of a deconstructed Champagne cocktail of sorts. Accord it the reverence it deserves.

Hands-On Time: 10 minutes | Total Time: 10 minutes | Serves 2 to 4

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Ingredients

1 ruby red grapefruit, chilled
4 sugar cubes, preferably raw sugar such as turbinado or demerara, or a couple slight spoonfuls granulated or superfine sugar
1 bottle (750-ml) Moscato d’Asti

Directions

1. Supreme the grapefruit by lopping off the bottom and top so that a little of the fruit is exposed and the grapefruit can stand upright on a cutting board. Starting at the top, cut away the peel and white pith with the tip of a sharp paring knife, following the curve of the fruit as you slice down one side of the fruit. Then use the knife to carefully carve out segments from between membranes.
2. Place several grapefruit segments and 1 sugar cube or a half spoonful or so of sugar in each serving glass. Then top it off with the Moscato. Serve immediately.

Thirsty for more? Sip on these:

Cham-Pom Spritzers from Bell' Alimento
French 75 Champagne Cocktail from The Culinary Life
Sparkling Ginger Daisy from Leite's Culinaria
Sgroppino | Lemon Chill from Leite's Culinaria