Everytime I walk by a Pummelo in the store I have to pick it up and smell it. This wonderful fruit is the grandfather to the grapefruit and according to the scientists a Pummelo and an Orange had too much to drink one night and before the Pummelo finished school and saved enough money to move out of the trailer the orange had given birth to a grapefruit. The grapefruit seemed like it was going to be a complete failure at first but both of it's parents saw something in it and with encouragement it went on to become a star even if it's temperament was a bit sour at times. Or so that's what the scientists say.
The reason I pick up Pummelos and smell them is because they have a nice grapefruity smell that's sweet, not sour. I've been envisioning Pummelo garlic sauces for chicken and Pumelo cream sauces for stuffed pasta. Up until lately they've been too green but the Asian markets have nice yellow ones now so it was time to see what I could do with this fruit.
First of all I think most of the flavor is in the meat. I drained the juice and added it to my shallot/sherry mixture and the Sherry completely overwhelmed it. Next time I'll cut the shallots in half and ax the Sherry completely. If I keep the wine I'll probably go for a nice mild Riesling. Anyway I was also candying orange peals for the garnish in a cardamom syrup so I added that to the cream and it perked up quite a bit. While I was plating it and getting the camera situated the parmesan started to cool giving the sauce a lumpy look. I'll address this next time. Overall it was a good first start but it will take a few more swings before I hit the ball out of the park. My judges (kids) scarfed it all down and licked their plates so I guess it wasn't complete loss.