This dessert surprises and delights as a Breakfast fruit course! Can be made with any tart fruit if not a fan of grapefruit. (Serves 6)
Preheat 450 degree oven
With sharp knife, remove the skin and all the white part of the grapefruit. Over a small bowl, hold grapefruit in 1 hand and carefully remove the segments by sliding the knife between the flesh and the membrane. Toss grapefruit pieces with brown sugar and vanilla and divide among 6 ramekins. In a large bowl, beat egg whites until light and fluffy. Add sugar and beat until meringue is glossy and holds stiff peaks. Top each ramekin with 1/4 cup of ice cream. Cover with meringue and bake until golden brown, about 5 minutes. I like to use large shallow coffee mugs as it turns out looking like a Latte when it comes out of the oven!