• 6 whole green cardamom pods, lightly crushed
• 1/2 cup honey
• 3 assorted grapefruits, such as pink, white, and Ruby Red, supremed
• 1 1/3 cups fresh ricotta
• Freshly ground black pepper
Procedure: In a small saucepan, toast cardamom over medium-high heat. Add 1/4 cup water, then honey; stir to combine. Bring to a boil, then reduce heat and simmer 5 minutes. Let cool. Arrange grapefruit over ricotta, drizzle with cardamom honey, and sprinkle with black pepper.
Note: To supreme a grapefruit, trim the fruit ends with a sharp knife and lay flat. Slice off peel and pith in sections, following the curve of the fruit. Cut along both sides of the membrane to release the segments, working over a bowl to catch juices.