Here are a couple of recipes that were in the Baltimore Sun yesterday.

With sharp knife, remove skin and white pith and discard. Working over a bowl to catch juice, cut grapefruit segments from surrounding membranes, letting them drop in bowl. Squeeze juice from membranes into a small saucepan. Drain any juice from bowl of segments into the pan. With back of a spoon, crush thyme leaves to release their fragrance. Add to saucepan along with wine and honey. Simmer over medium-low heat until sauce is reduced to 1/2 cup, about 12-15 minutes. Strain syrup into a bowl and let cool to room temperature. Arrange sections on dessert plates and drizzle with syrup. Garnish with thyme leaves is desired. Makes 4 servings. Per serving: 150 calories, 0 grams of fat