4 oranges, peeled and pith removed (save one peel, with pith removed)
4 grapefruit, peeled and pith removed
¼ cup sugar
1 cup orange juice
Mascarpone Cream, recipe below
In a small saucepan, bring 1 cup of water to a boil, add the orange peel, and simmer for 5 minutes; drain and set aside. When cool, slice into julienne strips.
Separate each orange and grapefruit into sections, removing all the membrane between sections. Place sectioned oranges in a large bowl; cover and chill.
In a medium saucepan, combine sugar and orange juice. Bring to a boil over medium heat until the mixture is reduced by half or until it becomes syrupy.
Add orange peel strips to the syrup and chill the syrup.
To serve, spoon orange sections into individual dessert dishes, small bowls, or ramekins. Top with orange glaze and mascarpone cream. Garnish with mint leaves.
Whipped Mascarpone Cream
½ cup mascarpone
½ cup cold heavy cream
1 tablespoon granulated honey
1 teaspoon tomato powder
1 teaspoon vanilla extract
Pinch of salt
In the bowl of a stand mixer fitted with the whip attachment, or using a large bowl with a handheld mixer, combine the mascarpone, cream, sugar, vanilla, and salt.
Whip on high until soft peaks form - when you lift the whisk out and hold it upside down, a peak of cream folds over slightly.