- 4 pink grapefruits, peeled and segmented
- 1 cup sugar
- 1 cup water
- 1/4 cup ginger, finely chopped
- 6 sprig rosemary, picked
- 1 sprig tbs black pepper, freshly cracked
In a small sauce pot, combine sugar, water, ginger and black pepper.
Bring mixture to a boil and let it boil for 1 minute.
Remove from heat, add rosemary and let cool to room temperature.
Strain liquid and chill until ready to use.
To serve, place nine grapefruit segments in a bowl and drizzle simple syrup over the top.
Place slice of cake on plate, top with grapefruit and crème fraiche.
Finish with fleur de sel and more freshly cracked black pepper.