Grapefruit With Saffron And Greek Yogurt

Squeeze a grapefruit and pour the juice into a saucepan. Add the sugar and saffron. Bring to a boil and let simmer for 5 minutes.

Peel the grapefruits: slice the peel in wide strips from top to bottom, exposing the flesh. Detach the segments by sliding a knife blade between the thin membranes.

Put them in a shallow dish and sprinkle them with hot but not boiling syrup. Set aside in the refrigerator.

Beat the yogurt with the honey. Arrange the pomelo segments in a rosette in four soup plates. Spread the Greek yogurt in the center. Cover with a drizzle of saffron syrup and enjoy immediately.