Best Red Grapefruit With Bruleed Meringue Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRAPEFRUIT BRULEE



Grapefruit Brulee image

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

2 large red grapefruits, at room temperature
8 teaspoons dark rum
2 tablespoons cold unsalted butter, cut into bits
2 tablespoons packed dark brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon fine salt

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

GRAPEFRUIT "BRULEE"



Grapefruit

Provided by Alex Guarnaschelli

Time 25m

Yield 4 servings

Number Of Ingredients 2

2 large grapefruits, halved crosswise
1/2 cup plus 2 tablespoons sugar

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.

GRAPEFRUIT BRULEE



Grapefruit Brulee image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 2 servings

Number Of Ingredients 0

Steps:

  • Cut a grapefruit in half, then cut between the membranes to loosen the segments, but keep them in place. Sprinkle each half with 2 teaspoons superfine sugar. Caramelize the sugar with a kitchen torch. Top with raspberries.

GRAPEFRUIT CREME BRULEE



Grapefruit Creme Brulee image

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

2 Ruby Red grapefruits
2 3/4 cups heavy cream
1/2 cup plus 3 tablespoons sugar
6 large egg yolks
1/2 teaspoon vanilla extract

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.

Related Topics