April 8, 2014

EAT: grapefruit brûlée

It's time to fancy up your citrus!  I know grapefruits are in season when I step foot in my local Central Market and am hit with the fresh fruity scent.  So fresh and so clean clean…smelling.  And it's the best time to buy them because they're super juicy and sweet when in season.  I usually just eat them as is - cut in half with a spoon to scoop, or occasionally sectioned if I have the time.  

I thought it might be fun to try this grapefruit brûlée recipe I found since it was so simple and I already had a kitchen torch that I've used for classic creme brûlée.  And it turned out scrum-diddly-umtious!  The sweet dark amber shell on top really compliments the grapefruit and I will for sure be making this again!

If you don't have a torch, do not fret - you can also get that rich amber bubbly sugar goodness by placing the grapefruit in a broiler.  Read on for the recipe below.  

Ingredients (original recipe from Bon Appetit):

- 1 grapefruit, halved crosswise
- 2 tablespoons raw sugar
- kitchen torch


- Trim about 1/4" peel from bottom of grapefruit so that it's stable when upright.  
- Place the grapefruit halves face side down on a paper towel for roughly 5 minutes to soak up excess juice on the top.
- Sprinkle a tablespoon of sugar on each grapefruit half, spreading as evenly as possible.
- Use the kitchen torch to heat the sugar and melt it until it becomes a rich dark amber color.

- If you don't have a kitchen torch, you can use your broiler.  Preheat broiler and place the grapefruit cut  side up on a lined baking sheet.  Broil the grapefruit, making sure to keep a close eye on it to prevent burning.  The sugar will melt and turn dark amber in about 8 minutes.  Let grapefruit cool before serving.

Happy Eating!
xoxo, NB

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