Winter means two seemingly unrelated things: snow and grapefruit.
Well, you might not get snow where you are, but chances are that its chilly outside. And regardless of where you live, grapefruits should be plentiful at the supermarket right now. Grapefruits, like oranges and lemons, are winter citrus fruits. So while its cold outside, we can enjoy some mouth puckering treats by the fire. This incredibly simple recipe for bruléed grapefruit is a fun way to liven up a brunch menu.
You make grapefruit brulée the exact same way you make that other famous caramelized dessert, crème brulée. Just generously scatter sugar on top of the grapefruits and then either broil or use a blow-torch to achieve a delicious caramelized effect.
Serve these alongside scrambled eggs, bacon and toast for breakfast or with some vanilla ice cream for dessert.
Grapefruit Brulée
This incredibly simple recipe for bruléed grapefruit is a fun way to liven up a brunch menu with the same technique as crème brulée. Food blogger Jenna Weber shares pairing options for grapefruit in a full post on the Fresh Tastes blog.
- 1 large red grapefruit
- 1 ½ - 2 tbsp white sugar (preferable “raw” sugar if you have it)
Ingredients
- Turn your broiler on high.
- Slice the grapefruit in half and blot heavily with a paper towel to absorb any dripping juice.
- Sprinkle sugar on both halves and broil for about six minutes, or until sugar begins to caramelize. If you have a small kitchen blow torch, you could alternately use that for best results.
- Remove caramelized grapefruits from the broiler and let cool slightly before serving.
Directions
Yield: 2 servings
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.