Broiled Grapes With Yogurt And Brown Sugar Food

SIMPLE BROILED GRAPEFRUIT

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place grapefruit halves, cut sides up, onto a baking sheet; sprinkle each with about 1 1/2 tablespoon of brown sugar.
• Broil the grapefruit until the brown sugar has melted and begun to bubble, 3 to 8 minutes. Let cool for a few minutes before eating warm.

ROASTED GRAPES WITH CARAMELIZED WINE AND YOGURT ICE CREAM

Steps:

• At least 1 day before you plan to serve, make the ice cream: In a medium saucepan, combine sugar and 1 cup/200 milliliters of water over medium-high heat. Heat for 3 to 4 minutes, stirring until the sugar has dissolved. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes.
• In a large bowl or pitcher, combine the yogurt, cream, orange and lemon juices. Pour in the sugar syrup, discarding the strips of zest. Stir well to combine, pour through a fine sieve and refrigerate until very cold, at least 4 hours.
• Pour mixture into an ice cream machine and churn until the ice cream is set. Transfer to a container and freeze until solid. (Can be prepared up to this point up to 1 month in advance.)
• On the day of serving, prepare the grapes: Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a medium bowl, combine grapes, muscat, honey, thyme, brown sugar and lemon zest, and stir well. Pour into a high-sided 9-by-13-inch/20-by-25-centimeter baking dish and bake for 30 to 45 minutes, stirring a few times, until the grapes have caramelized and the liquid is syrupy.
• If the juices don't thicken, pour them into a saucepan (reserve the cooked grapes separately) and reduce over medium heat until syrupy and beginning to caramelize. Turn off the heat and immediately stir the grapes back into the sauce.
• Five minutes before serving, remove ice cream from the freezer and divide between serving bowls. Spoon grapes and sauce over the ice cream and serve at once.

GRAPES WITH SOUR CREAM AND BROWN SUGAR

Steps:

• Wash grapes, and remove from stems. Chill.
• Whisk sour cream in a small bowl. Place grapes in serving dishes. Spoon sour cream over grapes, and sprinkle with brown sugar.

SUGAR FROSTED GRAPES

Steps:

• At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl.
• Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Dump the grapes onto a paper towel and roll them around until most of the excess egg white has been absorbed. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Transfer to serving glasses and serve immediately.

LEMON-PEEL SUGAR

Steps:

• Remove the peel from the lemon in strips with a vegetable peeler (take care not to peel too deeply; leave the pith on the lemon). Put the peel in a container with the sugar, and shake to disperse. Let it sit for at least a full day before using.

BROILED, SPICED BROWN SUGAR GRAPEFRUIT HALVES

Steps:

• Preheat broiler.
• Arrange grapefruit halves on broiler pan. Combine sugar and grill seasoning and top grapefruits. Broil until sugar melts and becomes bubbly, about 4 minutes. Serve immediately.

BOILED SUGAR

Steps:

• Clip a candy thermometer to the side of a medium, heavy pot. Place water, sugar and cream of tartar in pot and bring to a boil over medium-high heat, stirring constantly with a whisk. As the syrup comes to a boil, any impurities in the sugar will rise to the surface; remove these using a small stainless steel sieve or strainer.
• Using a clean brush dipped in clean water, wash the sides of the pan down to ensure that no crystals form around the edge of the pan. Add the black food coloring. Continue boiling, washing the pan sides down regularly until the syrup reaches 340 degrees F, and then place the pan into a bowl of cold water to stop further cooking.
• For casting:
• Allow mixture to reach a honey-like consistency and pour into the center of a mold, allowing the sugar to run slowly to the sides. Let cool, tap sides of mold, and remove.
• For pulling:
• After cooking sugar to 340 degrees F and then cooling briefly in the bowl of cold water, pour out onto an oiled marble or silpat mat. Allow to cool around the edges and carefully fold into the center, repeating until a soft pliable mass is formed. Incorporate air to create shine by pulling and folding the sugar until cool.

GRAPES WITH SOUR CREAM AND BROWN SUGAR

Steps:

• Wash grapes and remove from stems.
• Chill.
• Whisk sour cream in a small bowl.
• Place grapes in serving dishes.
• Spoon sour cream over grapes and sprinkle with brown sugar.

YOGURT AND BROWN-SUGAR PANNA COTTA WITH GRAPE GELéE

Steps:

• Sprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer, stirring until gelatin is dissolved. Remove from heat and stir in remaining 3/4 cup grape juice with lemon juice, grapes, and grappa.
• Lightly oil ramekins and put in a shallow baking pan. Divide grape mixture among ramekins and chill in freezer until just set, about 30 minutes.
• Stir together gelatin and 1/4 cup cream in cleaned 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer over moderate heat, stirring until gelatin is dissolved. Add remaining 3/4 cup cream with brown sugar and return to a simmer, stirring until sugar is dissolved.
• Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.
• Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.
• To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water 6 seconds. Invert a plate over each ramekin and then invert panna cotta with gelée onto plates, gently lifting off ramekins.