This is one of the many signature dishes served in D'Chez Eux (At Their Place) in Paris. This lovely, refreshling and light dessert would be the perfect finish to a rich and copious meal, or a nice addition to a brunch buffet. oddly, it works very well when i serve "Asian Indian food"! something you can (actually MUST) prepare the day before serving. a tedious procedure to peel and section the fruits but it will give you a great reward and plenty of compliments!! (i tend to eat those not-so-pretty ones when i do peel the fruit! ) the recipe also works well substituting 8 fresh peaches for the grapefruit. before serving, remove the mint sprigs and discard. serve each portion garnished with a fresh mint sprig and as they do at D'Chez Eux, a big crock of vanilla ice cream on the side.
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Pamplemousee a la Menthe (French Grapefruit with Mint and White Wine)
recipe from Linda Dannenberg's Paris Bistro Cooking
serve 4

4 pink grapefruit, peeled and sectioned, all membrances and seeds removed
4 T. sugar
4 sprigs fresh mint
about 1/2 bottle (2 cups)
dry white wine, such as chardonnay
(**choose a wine you will want to drink so you have something to enjoy after the hard work! :)

arrange the grapfruit slices in aceramic bowl. sprinkle with the sugar, then top with the mint sprigs. pour enough white wine over the grapfruit to cover. cover the bowl with plastic wrap and refrigerate overnight.