Grapefruit Brûlée
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings
Grapefruit's bitterness is balanced by a blend of sugar and salt in this simple breakfast application. Consider the curious case of grapefruit, whose fruity flavors are typically overpowered by naringin, a powerful antioxidant, which can be good medicine if you can get past its intense bitterness. Balancing out the bitterness would take far more than a spoonful of sugar, but adding a dash of salt, we can squelch that bitterness far more effectively than with sugar alone. In fact, I never make dessert without adding a little pinch of salt. This recipe first appeared in Season 13 of Good Eats. Photo by Lynne Calamia
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Software
- 2 red or pink grapefruits, chilled
- 2 tablespoons coarse sugar
- 3/4 teaspoon coarse sea salt
Specialized Hardware
Kitchen blowtorch
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings
Procedure
- 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.
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