RED GRAPEFRUIT WITH BRULEED MERINGUE
The meringue in this dessert is made with brown sugar, the classic topping for broiled grapefruit.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Preheat broiler, with rack in lowest position. Put the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until frothy, about 30 seconds. Raise speed to high, and add sugar 1 tablespoon at a time, beating until incorporated. Continue to beat until the egg whites hold stiff (but not dry) peaks, about 3 minutes.
- Place grapefruit halves, cut sides down, on a large plate; let drain 2 minutes. Invert, and carefully cut between membranes to loosen segments completely. Spoon one-quarter of meringue onto each half, using the spoon to create swirls and peaks. Transfer to a baking pan. Broil, checking frequently, until meringues are browned, about 30 seconds. Serve immediately.Note: The eggs in this dish will not be fully cooked, so it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
GRAPEFRUIT "BRULEE"
Provided by Alex Guarnaschelli
Time 25m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Cover a baking sheet with foil and arrange the four grapefruit halves in a single layer on top. Use a paring knife to cut in between the sections of each half, then trace around the edge. This will make the grapefruit pieces easy to remove and eat once the sugar is on top.
- In a medium stainless steel pan, combine the sugar with 1/4 cup water, then swirl over medium heat to blend. Heat until it forms a clear syrup, 3 to 5 minutes. (Do not stir with any utensils.) When the sugar and the water have melted together completely, raise the heat gently and watch as the caramel darkens slightly to amber, 2 to 3 minutes more.
- Pour the hot caramel over the tops of all the grapefruits halves and let cool, 3 to 5 minutes. The sugar should form a hard shell on top.
BRULEED GRAPEFRUIT HACK
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 2
Steps:
- Halve the grapefruit crosswise. Using a paring knife, cut between sections of the grapefruit so it is easier to eat once caramelized. Pat the surface dry with a paper towel.
- Sprinkle the coconut sugar in an even layer on each grapefruit half. Place one grapefruit half sugar-side up on the bottom of an overturned bowl.
- Preheat a nonstick skillet over high heat. (Do not add oil to the skillet.) Once the skillet starts to smoke, turn off the heat and place the hot skillet, nonstick-side down, on the sugared part of the grapefruit half on the bowl. Allow the skillet to stop sizzling before removing the skillet, about 1 minute. Repeat the process with the second grapefruit half.
- Remove the skillet and allow the grapefruit to cool slightly.
GRAPEFRUIT BRULEE
Steps:
- Special Equipment: Blowtorch
- Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit, and loosen the segments with a paring knife.
- Sprinkle each half evenly with the sugar. Using a blowtorch, melt the sugar to form a golden brown and crispy surface. Sprinkle the hot sugar with the salt, and serve immediately.
GRAPEFRUIT CREME BRULEE
Fancy pants: these creamy, crunchy creme brulees use hollow grapefruits instead of ramekins. If you're a fan of Campari or Aperol (sweet and slightly bitter aperitifs) then these custards are your dream come true.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F. Bring a medium pot of water to a simmer.
- Meanwhile, finely grate the zest from the top and bottom of each grapefruit to flatten them out. Reserve the zest (about 1 1/2 teaspoons).
- Cut the grapefruits in half crosswise. Use sharp paring knife or chef's knife to cut around the edge of the grapefruit flesh where it meets the pith, holding it at an angle so that it matches the curve of the fruit. Use a spoon to remove as much of the fruit as possible. Reserve 2 tablespoons of juice and reserve the remaining for another use. Use your hands to remove any remaining flesh from the grapefruit shells (the fruit should pull off from the sides easily).
- Put the cream, 1/2 cup sugar and the reserved zest in a medium saucepan and bring to a bare simmer over medium-high heat. Meanwhile, beat the egg yolks in a medium bowl. When the cream is hot, gradually whisk it into the yolks. Whisk in the vanilla and reserved grapefruit juice then strain through a fine meshed sieve into a liquid measuring cup.
- Line a 9-by-13 glass baking dish with a paper towel then set the grapefruit shells on top. Pour the custard into the shells so that it just reaches the tops (you may have a little extra custard depending on the size of your grapefruits). Put the baking dish in the oven then carefully add enough of the simmering water so that it reaches about halfway up the sides of the grapefruits. Bake until the custard is just set, 50 to 60 minutes.
- Remove the baking dish from the oven and carefully remove the grapefruits with a spatula. Put on a large plate and refrigerate until cold, at least 1 hours and 30 minutes.
- Shortly before serving, sprinkle the remaining 3 tablespoons of sugar evenly over the tops of the custard. Use the torch to brulee the sugar until deep golden brown. The caramel will harden as it cools.
GRAPEFRUIT BRULEE
We love hot fruit desserts during the cold months, so we slimmed down a Banana Creme Brulee and ended up with this decadent Grapefruit Brulee that has 200 less calories and a quarter of the fat.
Provided by Food Network Kitchen
Categories dessert
Time 17m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack in the upper third of the oven. Preheat the broiler to high.
- Halve each grapefruit, then loosen the segments by cutting along the membranes with a paring or grapefruit knife. Drizzle 2 teaspoons of rum evenly over each half.
- In a small bowl, combine the butter, sugar, flour, allspice, and salt. Using your fingertips, pinch the ingredients together until the mixture forms soft crumbs. Sprinkle the crumbs evenly over the cut grapefruits.
- Place grapefruits on a broiler pan, and broil until the crumbs are lightly browned, bubbling, and shiny, about 7 minutes. Serve immediately or cooled slightly.
Nutrition Facts : Calories 217, Fat 6 grams, SaturatedFat 4 grams, Carbohydrate 36 grams
YANKEE GRAPEFRUIT MERINGUE PIE
I'm intrigued by this recipe, which I have not tried yet. I've never heard of grapefruit meringue pie before but I love grapefruit, so I hope it will be good. I'm guessing as to number of grapefruit segments it will take to trim the pie; it may take more than 1 grapefruit.
Provided by echo echo
Categories Pie
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In the top of a double boiler, mix together the cornstarch, sugar and salt; add 1¾ cup boiling water, stirring to blend.
- Cook 15 minutes over simmering water, stirring until thick and smooth.
- Beat yolks slightly; pour the cornstarch/sugar mixture into the yolks slowly, stirring constantly.
- Return double boiler to the stove and cook 2 minutes longer.
- Remove from stove and add butter, juice and peel, stirring until well blended; let cool, then pour into pie shell.
- Arrange grapefruit segments, thick side out, around the edge of the pie on top of the filling.
- To make the meringue, whip the egg whites until stiff peaks form, adding 6 Tbs of sugar gradually as you beat.
- Pile the meringue on top of the filling, inside the circle of grapefruit segments.
- Place in the oven 7-8 minutes until the meringue turns golden-brown.
GRAPEFRUIT MERINGUE NESTS WITH MIXED BERRIES
This recipe is in my newest Good Housekeeping magazine and looks so pretty. I've recently tried several meringue recipes (Pavlova) and really enjoy making them, I love the taste and the impressive presentation. So with summer berries to soon be in season I really want to save this one to try. Bet the grapefruit will add a unique taste. Prep times does not include drying time for the nests
Provided by Bonnie G 2
Categories Dessert
Time 2h25m
Yield 8 Nests, 8 serving(s)
Number Of Ingredients 9
Steps:
- PREPARE MERINGUE NESTS:
- Preheat oven to 200°F.
- Line large cookie sheet with parchment paper or silicone baking mat.
- In large bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks from.
- Sprinkle in sugar 2 tablespoons at a time, beating until sugar dissovles and meringue stands in stiff, glossy peaks when beaters are lifted.
- With large rubber spatula, gently fold grapefruit peel into meringue until well combined.
- Divide mixture into 8 even mounds (heaping 1/4 cup measuring cup) on prepared sheet, spacing about 2 inches apart.
- Pressing back of spoon into center of each meringue, form mounds into 3 inch round nests.
- Bake 2 hours or until firm.
- Turn off oven; leave meringues in oven 1 hour or overnight to dry.
- When dry, carefully remove from parchment.
- Meringues can be stored in tightly sealed container at room temp up to 2 weeks.
- PREPARE BERRIES:.
- In large bowl, combine blueberries, raspberries, and half of strawberries.
- In 12 inch skillet, combine sugar and grapefruit juice.
- Heat to boiling on medium, stirring occasionally.
- Boil 2 minutes or until sugar dissolves and mixture is clear pink.
- Add the first half of strawberries and cook 1-3 minutes or until berries release their juices and have softened slightly.
- Pour mixture over un-cooked berries in large bowl.
- Stir gently until well combined.
- Place meringue nexts on serving plates.
- Divid berries among nests and drizzle grapefruit syrup all around.
- Serve immediately.
Nutrition Facts : Calories 134.2, Fat 0.5, Sodium 22.3, Carbohydrate 32.1, Fiber 3.6, Sugar 27.1, Protein 2.4
GRAPEFRUIT VANILLA MERINGUE 'PIE'
The tartness of the grapefruit is softened with the help of brown sugar and vanilla ice cream with a smooth and fluffy meringue on top. This dessert screams sophistication, yet it doesn't require expensive ingredients or fancy baking skills. This 'pie' can be served as the final touch on nice dinners or just for your family when you're craving something other than a scoop of vanilla ice cream after dinner. Also, this dish is great because you can be creative and substitute other citrus fruits instead of the grapefruit, like oranges -- or even pineapple, whatever you'd like!
Provided by Alisan
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- With a very sharp knife, cut a slice from the bottom and top of a grapefruit, cutting into the fruit. Stand the grapefruit up on a work surface, and slice off the peel and white pith in vertical slices, exposing the fruit segments (cut slightly into the fruit part). Use your knife to gently slice between the exposed white membranes, and loosen the grapefruit segments into a bowl. Pick out any seeds. Repeat with remaining grapefruit. Shake any droplets of juice into the bowl as you work.
- Gently stir the brown sugar and vanilla extract into the fruit until the sugar has dissolved; spoon into a 1-quart baking dish. Beat the egg whites and sugar in a glass or metal bowl with an electric mixer on medium-high speed until the mixture forms soft, glossy peaks. Spread the fruit with the ice cream, and spoon the meringue on top of the grapefruit in decorative peaks and swirls.
- Bake in the preheated oven until the meringue is golden brown, about 7 minutes.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 40.2 g, Cholesterol 14.5 mg, Fat 3.6 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 47.5 mg, Sugar 35.3 g
MERINGUE-TOPPED BAKED GRAPEFRUIT
Active time: 45 min Start to finish: 1 hr
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Halve fruit crosswise and discard any visible seeds. Cut segments free from membranes with a sharp paring knife without removing them.
- Arrange grapefruit halves, cut sides up, on a baking sheet and sprinkle tops evenly with brown sugar.
- Beat egg whites with cream of tartar and a pinch of salt in a bowl with an electric mixer at medium speed until whites just hold soft peaks. Gradually add granulated sugar, beating at high speed until meringue is stiff and glossy.
- Generously dollop (or, alternatively, decoratively pipe) meringue onto grapefruit halves and bake in middle of oven until meringue is golden, 7 to 8 minutes. Serve immediately.
- Just Whites (can be substituted for the egg whites, which are not fully cooked, if salmonella is a problem in your area). Available at many supermarkets and New York Cake & Baking Distributors (800-942-2539).
GRAPEFRUIT MERINGUE SHELLS
This pretty citrus dessert is refreshing, simple to make and elegant-looking. Nice for both after a meal and with tea in the afternoon or evening. Recieved it in an email from Taste of Home and as I love meringue AND grapefruit now I'm going to like it once I get a chance to try it out. Finally got around to trying this and it was a hit and very pretty too. I did choose to add some of the grapfruit sections into the filling and tht worked out well.
Provided by Bonnie G 2
Categories Dessert
Time 1h30m
Yield 8 shells, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Drop eight mounds onto a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° for 1 to 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Cool on wire racks.
- For filling, combine the pudding mix, grapefruit juice and milk in a small saucepan. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Transfer to a bowl. Cover surface with waxed paper; refrigerate until chilled.
- Just before serving, spoon pudding into meringue shells. Garnish with grapefruit and whipped topping.
Nutrition Facts : Calories 144.6, Fat 2.4, SaturatedFat 1.8, Cholesterol 4.5, Sodium 42.8, Carbohydrate 28.6, Fiber 0.5, Sugar 25.9, Protein 3
BRULEED GRAPEFRUIT
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 3
Steps:
- Heat broiler with rack 4 inches from heating element. Sprinkle grapefruit halves with sugar, dividing evenly. Broil until sugar is melted and browned in spots, about 5 minutes. (Or brulee with a kitchen torch.) Sprinkle with nutmeg; serve.
RUBY RED GRAPEFRUIT MARGARITAS
This margarita recipe was given to me by a friend who tells me they are delicious! I have not tried them yet, but plan to soon.
Provided by Jazz Lover
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use the wedge of grapefruit to rub the rims of 6 margarita glases with grapefruit juice.
- Dip the rims in the kosher salt to coat.
- Set glasses aside.
- Place the tequila, vodka, simple syrup, grapefruit juice, lime juice and ice in a bar blender and puree until smooth.
- Divide the margarita between 6 glasses and garnish with grapefruit quarters.
BROILED GRAPEFRUIT
Sweeten up your morning with this nifty way to prepare grapefruit! This is the only way my mother could convince me to eat my grapefruit, and I still eat it this way.
Provided by LAURA_G123
Categories Side Dish
Time 18m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat your oven's broiler.
- Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.
- Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.
- Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.
Nutrition Facts : Calories 86.1 calories, Carbohydrate 17.3 g, Cholesterol 5.4 mg, Fat 2 g, Fiber 2.5 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 14.5 mg, Sugar 12.6 g
GRAPEFRUIT BRûLéE
Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.
Provided by Bon Appétit Test Kitchen
Categories Citrus Fruit Breakfast Brunch Broil Low Fat Vegetarian Low Cal Low Sodium Grapefruit Healthy Low Cholesterol Vegan Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 4
Steps:
- Trim 1/4"-1/2" of peel from bottom of each grapefruit half to stabilize the fruit and prevent it from rocking back and forth. Place grapefruit, cut side down, on paper towels to dry for 5 minutes. Invert grapefruit and sprinkle 1 tablespoon sugar evenly over exposed flesh of each grapefruit half. Using a kitchen torch, heat sugar until melted and beginning to turn dark amber.
- Alternatively, preheat broiler. Transfer grapefruit, cut side up, to a rimmed baking sheet lined with foil. Broil grapefruit, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber, about 8 minutes. Let grapefruit cool before serving.
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