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.
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