2 -3 inches fresh ginger, peeled and sliced into coins (2 to 3 inches long)
2 cinnamon sticks
2 star anise, whole
Cut a thin slice off the top and bottom of grapefruits with a small serrated knife. Working from the top of the fruit to the bottom, follow the curve of the fruit to cut away peel and white pith.
With a paring knife, slice along one side of a segment, separating it from the thin membrane. Slice down the other side to remove the whole segment. Repeat with remaining segments. Work over a bowl to catch juices. Set aside.
In a large saucepan combine water, honey, sugar, grapefruit zest, ginger, cinnamon sticks and star anise.
Bring to a boil, stirring to dissolve honey and sugar, then reduce heat and simmer, uncovered, 10 minutes.
Add grapefruit segments and juice and cook at a very gentle simmer for 2 to 3 minutes. Remove fruit with slotted spoon and set aside.
Bring poaching liquid back to a boil and boil until mixture is reduced to about a cup of syrup.
Spoon syrup over grapefruit segments and chill for a least an hour before serving.