Grapefruit with Wine Syrup

adapted from Bon Appetit, December 2001
serves 4

4 red grapefruit
1 1/2 cups dry red wine, such as Zinfandel or Cabernet Sauvignon
3/4 cup honey

Working over bowl, cut between membranes to release segments of 2 grapefruit. Save any juice from this step. Save the halves to use as serving cups. Cover and chill segments at least 30 minutes and up to 1 day.

Cut remaining 2 grapefruit in half. Using juicer, juice grapefruit. Pour 1 1/2 cups juice into heavy medium saucepan. Add wine and honey to juice in saucepan. Stir over medium heat until sugar dissolves. Simmer until reduced to a think syrup, about 20 minutes. The syrup is thick enough when it will coat a spoon. Cool wine syrup to room temperature. (Can be prepared 1 day ahead. Cover grapefruit halves and wine syrup separately and refrigerate. Bring wine syrup to room temperature before using.)

Arrange grapefruit cups on large platter. Divide segments among cups. Drizzle each grapefruit cup with wine syrup and serve.