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!