GINGER AND BROWN SUGAR BROILED GRAPEFRUIT
Steps:
- Preheat broiler and prepare a baking sheet by lining with foil.
- Cut grapefruit in half and carefully slice each segment out and around the outside with a serrated knife for easy scooping once the grapefruit is done broiling. Place on baking sheet and sprinkle with ground ginger and brown sugar. If the grapefruit doesn't sit evenly a toothpick placed underneath can help even it out.
- Place under the broiler for 3-7 minutes until the sugar is bubbly and maybe even starting to brown. How long the grapefruit needs to broil depends on how close to the broiler and how hot it is, so watch carefully. If desired, add a tiny pinch of salt to the top and enjoy while still warm.
GRAPEFRUIT TEA - HOME COUGH REMEDY
Provided by Heidi @ Food Doodles
Time 12m
Number Of Ingredients 5
Steps:
- Slice grapefruits in half and squeeze out as much juice as you can into a medium-sized pot. If you don't mind quite a bit of bitterness, throw the squeezed out peels into the pot as well. If doing that, add about another cup of water. Add the cinnamon, sliced ginger and water.
- Bring to a boil then turn down the heat and simmer for 10 minutes.
- Remove from the heat and strain to remove the grapefruit peels, if using, and ginger. Let cool to 95° F (35 °C) or lower and stir in the honey (this is to preserve the benefits from raw honey). You can also just add the concentrate to a mug, add water, which will cool down the tea concentrate, and then add your honey.
- Store this concentrate in the fridge and add about a 1/4 of the recipe to a large mug and top with hot water. Add more honey as needed and feel better soon!
WARM GRAPEFRUIT WITH GINGER-SUGAR
Sweetly broiled grapefruit is a specialty at my bed-and-breakfast. In addition to serving it at breakfast or brunch, it also makes a fabulous light snack or dessert. -Stephanie Levy, Lansing, New York
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Preheat broiler. Cut grapefruit crosswise in half. With a small knife, cut around the membrane in the center of each half and discard. Cut around each section to loosen fruit. Place on a baking sheet, cut side up. , Mix ginger and sugar; sprinkle over fruit. Broil 4 in. from heat until sugar is melted, about 4 minutes.
Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
BROILED GRAPEFRUIT
Fun and easy, this healthy broiled grapefruit can be served for a light breakfast or at any time of the day as a snack or dessert!
Provided by Julie | The Simple Veganista
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Preheat broiler. You can alternately use a toaster oven for this using a high temp.
- Prep grapefruit: Slice grapefruits in half. You may have to slice a tad bit off the bottom if your grapefruits don't stand straight. Use a grapefruit knife or a serrated paring knife and cut each segment so the pink flesh is cut away from the membrane. Next, gently par around the whole outside area of flesh cutting away from the rind. It will make your grapefruit eating a little easier and less messy.
- Assemble: Place each half, cut side up, on a rimmed cookie sheet or baking dish. Top each half with 1 teaspoon or so of coconut oil, 1 teaspoon or so of sugar, and a generous pinch of ginger. Use your fingers to blend and spread the ginger on the grapefruit halves.
- Broil: Place under the broiler and cook anywhere from 4 - 7 minutes. I find it best to set your timer for 2 minutes, check grapefruit, if sugar is not caramelized or there is no excessive charring of the grapefruit rind (white part), add another minute and repeat the process until sugar is caramelized and rind is gently colored but not overly burnt all around. If using shredded coconut, sprinkle on top of the grapefruit halves after the first 2 minutes. Once done, sprinkle with salt.
- Serve: Enjoy right away or let cool and serve at room temp.
Nutrition Facts : ServingSize 1 grapefruit, Calories 180 calories, Sugar 20 g, Sodium 0.1 mg, Fat 10.3 g, SaturatedFat 8.4 g, TransFat 0 g, Carbohydrate 22.6 g, Fiber 2.5 g, Protein 1.6 g, Cholesterol 0 mg
GRAPEFRUIT MARMALADE
Steps:
- Using a vegetable peeler, peel away the orange portion of the peel from the grapefruit. Slice very finely into strips. Set aside about 1 cup of strips. Discard the rest.
- Cut away the ends and the white pith of the grapefruit. Segment the grapefruit. Then, remove the outer casing to each segment of the grape fruit to get into the "meat" of the segments. Do this over a large bowl, to catch any juice, and the meat of the grapefruit. Discard the white pith and the casing of the grapefruit segments. You will need about 4 cups of grapefruit segments (meat), and the juice. Discard the rest, or eat!
- In a large saucepan, add thinly sliced grapefruit peel, water, and baking soda. Bring to a boil, and then reduce to a simmer. Cover and stir occasionally for 20-30 minutes, or until the peel is softened.
- While the peel is simmering, bring one large stock pot to a boil with water, and begin to heat your sterile jars for processing.
- Add in the grapefruit juice and meat, and fresh ginger, (and candied ginger, if using) into the stock pot with the softened grapefruit peels. Simmer for 10 additional minutes. Measure 5 1/2 cups of this mixture. Discard the remaining.
- Pour the 5 1/2 cup mixture into a large stock pot. In a small bowl, or glass, stir together the powdered pectin, and 1/4 cup of the sugar. Stir this into the grapefruit mixture.
- Bring the mixture to a boil, stirring constantly. Stir in the remaining sugar quickly. Bring to a hard boil and stir for 1 minute.
- Ladle your sterile jars with marmalade, leaving 1/4″ of headspace. Wipe the rim of the jars, and seal with lid and screw band.
- Repeat this with all jars. Place back in water filled stock pot, and process jars for 5 minutes. (*Important* Start timing 5 minutes, once the water returns to a full boil*). Remove jars carefully and allow to cool on counter. If they *Pop*, they are sealed. Discard any jars that do not seal properly, or store in fridge and eat within one week.
BROWN SUGAR-SPICED GRAPEFRUIT
Provided by Bobby Flay
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Mix together the sugar, cinnamon and ginger in a small bowl.
- Position an oven rack so that it sits 4 inches below the broiler. Preheat the oven to broil.
- Put the grapefruit cut-side up on a baking sheet. Divide the sugar mixture over the top of each and place under the broiler. Broil until lightly golden brown, about 3 minutes.
COCONUT GINGER BROILED GRAPEFRUIT
Fresh ginger and coconut sugar top grapefruit halves and are broiled until caramelized and unbelievably delicious. Top with toasted coconut to take them over the top. Perfect for a special breakfast or brunch, but also ideal as a healthy(ish) dessert!
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees Fahrenheit. Spread coconut on a cookie sheet and bake, stirring occasionally, until golden brown and fragrant, about 5-6 minutes. Remove from oven and set aside.
- Heat oven broiler on high. Cut your grapefruits in half and place them cut-side-up on a rimmed cookie sheet. If they do not sit flat, cut a little off of the bottoms of the halves to create a flat surface.
- Place 1/4 cup coconut sugar in a small bowl. Add the ginger and rub the ginger into the sugar with your fingers.
- Crumble the gingered sugar evenly over each grapefruit half. Sprinkle 1 additional teaspoon coconut sugar over the tops of each half, taking care to cover any spots couldn't cover with the gingered sugar. Place in oven directly under broiler and broil until the sugar is bubble, melted, and golden in spots, about 5 minutes (but the time can really vary depending on your oven, so keep an eye on them from the get go and know it could take anywhere from 2 - 8 minutes).
- Remove from oven and sprinkle each half with the toasted coconut. Serve with spoons (serrated grapefruit spoons are great if you have them!)
GINGER AND PINK GRAPEFRUIT CHEESECAKE
Provided by Dorie Greenspan
Categories Cake Milk/Cream Food Processor Mixer Egg Ginger Dessert Bake Wedding Cream Cheese Grapefruit Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- For crust:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides.
- Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan. Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool. Reduce oven temperature to 325°F.
- Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan.
- For filling:
- Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream. Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly.
- Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven.
- Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours. Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight. Do ahead Can be made 2 days ahead. Keep cake chilled. Store ginger jelly at room temperature.
- For topping:
- Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid. Do ahead Can be prepared 8 hours ahead. Chill, changing towels as needed.
- Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger. Do ahead Can be made 1 hour ahead. Chill.
JIMMY SCHMIDT'S SWORDFISH WITH GINGER AND GRAPEFRUIT
Provided by Moira Hodgson
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the grill or broiler. In a medium-size saucepan over high heat, combine the stock, wine, grapefruit juice and shallots, and cook until reduced to 1 cup, about nine minutes. Mix in the ginger puree. Strain through a fine sieve.
- In a small saucepan, combine the ginger, sugar and the water. Bring to a simmer over medium heat, cooking until the ginger is tender, about 15 minutes. Drain.
- In a large saucepan over high heat, bring the grapefruit reduction to a boil. Whisk in the butter, one tablespoon at a time, cooking until the sauce is thickened enough to coat the back of a spoon, about four minutes. Add the bitters and adjust the salt and pepper. Add the grapefruit rind, cooked ginger and the grapefruit sections. Remove from the heat.
- Rub the surfaces of the swordfish with the olive oil. Place on the grill and cook until seared, about three minutes. Turn over to finish, about two minutes, depending on the thickness of the swordfish.
- Position the swordfish on a warm serving plate. Warm the sauce for one minute and spoon it over the fish, placing three grapefruit sections on each piece. Sprinkle with the scallions and serve.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 24 grams, Carbohydrate 50 grams, Fat 55 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 26 grams, Sodium 1577 milligrams, Sugar 43 grams, TransFat 1 gram
27 WAYS TO COOK WITH GRAPEFRUIT
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a grapefruit recipe in 30 minutes or less!
Nutrition Facts :
GLAZED GRAPEFRUIT WITH GINGER
Steps:
- Preheat the broiler.
- Cut each grapefruit in half and gently separate the sections from the membrane by cutting around each section with a paring knife, keeping the grapefruit intact. Place the grapefruit halves cut side up on a baking sheet. Drizzle 1 teaspoon of honey over each half and sprinkle evenly with the brown sugar.
- Place grapefruit under broiler and brown well, about 3 minutes. Remove grapefruit and sprinkle with the crystallized ginger and coconut if desired. Serve warm.
HOT GRAPEFRUIT TODDY
Categories Hot Drink Non-Alcoholic Grapefruit Winter Cinnamon Clove House & Garden Drink
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Combine sugar and spices in a saucepan, stir in the grapefruit juice and heat slowly. Pour into 6-ounce mugs.
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- Using a sharp knife, peel the grapefruits, removing all of the bitter white pith. Working over a bowl, cut in between the membranes, releasing the sections into the bowl. Squeeze the juice from the membranes into the bowl.
- In a skillet, combine the water, sugar, ginger, star anise, clove and vanilla bean and bring to a boil, stirring, until the sugar is dissolved. Simmer over moderate heat until the syrup is slightly reduced, about 10 minutes. Remove the ginger, star anise, clove and vanilla.
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- Prepare 5 half pints lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Rinse the grapefruits and pat them dry. Halve the grapefruits and juice them removing the seeds as you go. Reserve the juice. Using a spoon scrape out the pulp and remove any residual seeds.
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