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BROILED GRAPEFRUIT Recipe | | International Desserts Recipe by Kevin Tighe |
| | INGREDIENTS | Grapefruits - 2
Brown sugar (can use white sugar instead)
Cherry, dates, etc for topping. | | METHOD | 1. Cut Grapefruits in half.
2. Section grapefruit halves with a grapefruit knife or small paring knife. This is to make it easier to eat and to release the juices.
3. Spoon brown sugar on top. If the grapefruits are very sour, use more than for a sweet grapefruit. Gently mix sugar with the juice released from sectioning. Depending on your taste, there will probably be 1 to 3 tablespoons of sugar on top.
4. Line a broiler with aluminum foil, with edges turned up to catch any juice. Turn on broiler, which will probably be about 550 F. (NULL in C, but VERY HOT) This may also work in a tandoor, not sure.
5. When broiler is hot, place sugared grapefruits on the aluminum foil under the flames. Cook for 5-10 minutes until grapefruits are hot, the sugar has melted and carmelized and the white part of the rinds of the grapefruits are starting to turn a golden brown.
6. Transfer each grapefruit to a salad or soup bowl. If there are juices in the aluminum tray that are not burned, spoon it over the grapefruits.
7. Put a cherry (maraschino) or a date or some other fruit in the center of the grapefruit.
8. Serve at once while still hot.
This dessert makes a grand appearance after a meal. It is also very light and tends to cleanse the palate after a heavy or hearty meal or spicy meal. This dessert was very popular in the USA in the 1940s and is almost unknown now. It was sometimes served as an appetizer for a luncheon or brunch in the 40s, but mostly as a dessert.
I had some guests from Mumbai who requested this dessert, as they had heard stories of my making it.
Very easy to double the recipe, just buy more grapefruits!!!
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