A recipe like this…? Way too hard to resist! As if playing in the kitchen and having yummy things to eat is not reward enough, this recipe also lets you play with fire. Impress at your table by serving this spectacularly delicious Pink Grapefruit Brûlée!
Buy a torch. Use it carefully!
You can purchase a kitchen blow torch meant for exactly this purpose, in any decent kitchen ware shop. Just be sure to use extreme caution when using it, you know, with an open flame and all…
If you’re hesitant to use a blowtorch or just don’t have one, these can also be done under the broiler. Be sure to line the pan with foil, otherwise any spillage of molten hot grapefruit juice & sugar will be cemented to your baking tray. Bad news for cleaning up!
No torch… use your broiler!
Much like browning the meringue on a pie if you use the oven I recommend to not leave it! I’ll never forget my first ever attempt at browning meringue where I turned my back for the briefest of moments – but it was too late. My try at golden brown… gave me a nasty grey/black colour. I was so upset I threw the whole thing in the trash. What a saucy teenager I was. I’m pretty sure someone in the family fished out mom’s pie plate for me!
We all love a recipe 2-fer!
If you’re a fan of granita, you’re going to love that this recipe can be turned into a sweet, tart almost luscious version! That post will be appearing soon.
What’s really interesting… I don’t usually eat grapefruit. To be honest, I’ve never enjoying eating grapefruit. Until now~
Pink Grapefruit Brûlée
- 2 pink grapefruit half per person
- 2 - 4 tablespoons fine sugar
Ensure the grapefruits have a stable bottoms; check by placing on stem end, then turning over. If they aren’t stable cut a very thin slice from the peel, to make them so.
Cut each grapefruit in half horizontally, removing any visible seeds. Place them cut side down on some kitchen paper for 30 minutes; this will remove some of the liquid and help with browning.
Turn the cut fruit right side up and sprinkle 1/2 - 1 tablespoon sugar evenly over top.
If using a blowtorch, make sure there are no flammables nearby, and on a heatproof surface use the blowtorch in a sweeping back and forth motion, until the sugar darkens; you can go as far as you want here - the darker you go, the more 'burnt' will be the taste.
If using the broiler: have it preheated and place the sugar topped fruit halves on lined heatproof pan. Watch carefully, as this could be done in just a few minutes... the timing will depend on many things, including the power of your broiler and how dry the fruit is.
When 'burnt' to your liking, set aside to cool down before serving - at least 20 minutes.
If you can't find fine sugar, blitz regular white sugar in a food processor for 30 seconds.