Nutrition per serving may change if servings are adjusted.
3 large pink or red grapefruit
2 tablespoons fresh thyme leaves
½ cup dry white wine
¼ cup honey
Fresh thyme sprigs for garnish
Remove the skin and white pith from grapefruit with a sharp knife and discard. Working over a bowl to catch the juice, cut the grapefruit segments from their surrounding membranes, letting them drop into the bowl. Squeeze the juice from the membranes into a small saucepan. Drain any juice from the bowl of segments into the pan as well.
Crush thyme leaves with the back of a spoon to release their fragrance. Add them to the saucepan, along with wine and honey. Simmer over medium-low heat until the sauce has reduced to ½ cup, about 15 minutes. Strain the syrup into a bowl and set aside to cool.
To serve, arrange the grapefruit sections in shallow bowls and drizzle with syrup. Garnish each serving with a thyme sprig.