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Grapefruit Brulee

From KILBURNIE, THE INN AT CRAIG FARM

Ingredients

  •   Grapefruit
  •   Brown Sugar
  •   butter
  •   cinnamon

Directions

Remembered recipe from years back. This wonderful combination of chilled grapefruit with a hot “gratin” topping is just absolutely exquisite!

Look for large ripe and firm fruits and chill overnight. Cut off the top one-quarter of the fruit. Save the top. Using a paring knife, cut about 3/4 inch deep between the fruit and white membrane. Then cut the grapefruit skin 3/4 inch down from the top and remove the resulting ring. Using a grapefruit knife, loosen the fruit from the white membrane all the way to the botom and then cut the white membrane from the outer skin. Remove the white membrane. Then again using the paring knife, carefully loosen the individual grapefruit segments and put back the cut away "skin" ring to retain the shape of the fruit.

Squeeze the saved top to add its juice to the prepared grapefruit. (Chill)
Make a topping of Brown Sugar, melted Butter and Cinnamon (to taste). The resulting consistency should be somewhat crumbling.
Just before serving crumble a not too thin layer of the topping over the prepared grapefruit and broil on high until the topping is bubbling.
Serve immediately.

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