Best 9 Red Grapefruit With Bruleed Meringue Recipes

RED GRAPEFRUIT WITH BRULEED MERINGUE

Steps:

• Preheat broiler, with rack in lowest position. Put the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until frothy, about 30 seconds. Raise speed to high, and add sugar 1 tablespoon at a time, beating until incorporated. Continue to beat until the egg whites hold stiff (but not dry) peaks, about 3 minutes.
• Place grapefruit halves, cut sides down, on a large plate; let drain 2 minutes. Invert, and carefully cut between membranes to loosen segments completely. Spoon one-quarter of meringue onto each half, using the spoon to create swirls and peaks. Transfer to a baking pan. Broil, checking frequently, until meringues are browned, about 30 seconds. Serve immediately.Note: The eggs in this dish will not be fully cooked, so it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

GRAPEFRUIT CREME BRULEE

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.

GRAPEFRUIT BRULEE

Steps:

• Special Equipment: Blowtorch
• Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit, and loosen the segments with a paring knife.
• Sprinkle each half evenly with the sugar. Using a blowtorch, melt the sugar to form a golden brown and crispy surface. Sprinkle the hot sugar with the salt, and serve immediately.

GRAPEFRUIT BRûLéE

Steps:

• Trim 1/4"-1/2" of peel from bottom of each grapefruit half to stabilize the fruit and prevent it from rocking back and forth. Place grapefruit, cut side down, on paper towels to dry for 5 minutes. Invert grapefruit and sprinkle 1 tablespoon sugar evenly over exposed flesh of each grapefruit half. Using a kitchen torch, heat sugar until melted and beginning to turn dark amber.
• Alternatively, preheat broiler. Transfer grapefruit, cut side up, to a rimmed baking sheet lined with foil. Broil grapefruit, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber, about 8 minutes. Let grapefruit cool before serving.

BROILED GRAPEFRUIT

Steps:

• Preheat your oven's broiler.
• Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.
• Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.
• Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.

GRAPEFRUIT MERINGUE PIE

Steps:

• On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into crust. , In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

MERINGUE-TOPPED BAKED GRAPEFRUIT

Steps:

• Preheat oven to 425°F.
• Halve fruit crosswise and discard any visible seeds. Cut segments free from membranes with a sharp paring knife without removing them.
• Arrange grapefruit halves, cut sides up, on a baking sheet and sprinkle tops evenly with brown sugar.
• Beat egg whites with cream of tartar and a pinch of salt in a bowl with an electric mixer at medium speed until whites just hold soft peaks. Gradually add granulated sugar, beating at high speed until meringue is stiff and glossy.
• Generously dollop (or, alternatively, decoratively pipe) meringue onto grapefruit halves and bake in middle of oven until meringue is golden, 7 to 8 minutes. Serve immediately.
• Just Whites (can be substituted for the egg whites, which are not fully cooked, if salmonella is a problem in your area). Available at many supermarkets and New York Cake & Baking Distributors (800-942-2539).

BRULEED GRAPEFRUIT

Steps:

• Heat broiler with rack 4 inches from heating element. Sprinkle grapefruit halves with sugar, dividing evenly. Broil until sugar is melted and browned in spots, about 5 minutes. (Or brulee with a kitchen torch.) Sprinkle with nutmeg; serve.

GRAPEFRUIT VANILLA MERINGUE 'PIE'

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• With a very sharp knife, cut a slice from the bottom and top of a grapefruit, cutting into the fruit. Stand the grapefruit up on a work surface, and slice off the peel and white pith in vertical slices, exposing the fruit segments (cut slightly into the fruit part). Use your knife to gently slice between the exposed white membranes, and loosen the grapefruit segments into a bowl. Pick out any seeds. Repeat with remaining grapefruit. Shake any droplets of juice into the bowl as you work.
• Gently stir the brown sugar and vanilla extract into the fruit until the sugar has dissolved; spoon into a 1-quart baking dish. Beat the egg whites and sugar in a glass or metal bowl with an electric mixer on medium-high speed until the mixture forms soft, glossy peaks. Spread the fruit with the ice cream, and spoon the meringue on top of the grapefruit in decorative peaks and swirls.
• Bake in the preheated oven until the meringue is golden brown, about 7 minutes.