Minty Grapefruit Brûlée
Is this dessert? Or is it a side of fresh fruit? Is it simply pretty on the plate? Who really cares — it’s divine tasting and absolutely stunning to look at.
I’m serving this as part of brunch this weekend, but I think it’d work brilliantly after dinner, too. (Well, as brilliantly as any dessert that doesn’t contain chocolate.)
Sometimes a refreshing — rather than rich — sweet is just what’s needed. Sometimes.
How perfect would a bite of this Minty Grapefruit Brûlée be after our Bacon, Basil, Balsalmic Potato? So delicious!
1 large Ruby Red grapefruit
1-1/2 tablespoons granulated sugar
1 small bunch of fresh mint, washed and dried
- Cut the grapefruit in half, horizontally. Then use a grapefruit knife, or sharp paring knife to cut around each segment.
- Sprinkle the top surface of each grapefruit half, evenly with about half of the sugar.
- Then use a small kitchen blow torch or the broiler to brown the sugar. If you are using the torch, simply turn it on medium-high and evenly go around until all the sugar has caramelized. If you are using the broiler, place the grapefruit halves on a baking sheet, and adjust a rack so it's directly under the flame. Broil the grapefruit just until the sugar is brown, about 3 minutes.
- Use a paring knife to help you insert a small mint leaf inside one side of each grapefruit segment and serve!
Be sure to eat the mint leaves with each bite, and please squeeze all the juice out when you’re done eating! Drink it -- it’s wonderful!
Â©2012 Cooking On The Weekends/BlazingBright, Inc.