Quick and healthy Bruleed Grapefruit makes a marvelous summer treat!
Who doesn’t love to play with their brulee torch? I know I do!
Chances are, you bought your torch years ago, or even received it as a wedding gift, and only pull it out once a year to make creme brulee.
Am I right?
That’s ok, I’m in the same boat.
Although I love creme brulee with heartfelt intensity, I can’t just go eating it all the time, even though it means I get to use my brulee torch. After all, I am in my forties. Bathing suit season prep takes a little more work than it once did.
Therefore this summer, I’ve been trying out my torching skills on healthier items… Roasted vegetables, pickled vegetables, berries, watermelon, and best of all grapefruits!
Grapefruits are wonderful treats on their own. Tangy, packed with nutrients, and that beloved ability to shrink your stomach for a while so you eat less throughout the day.
As kids, my mom always sprinkled the top of our grapefruit with a little sugar. So as I was doing this the other day, it dawned on me that this would be a good time to pull out my brulee torch!!!
Bruleed Grapefruit (Pamplemousse Brûlé) is just a good ol’ grapfruit with a little
burnt, I mean caramelized, sugar on top.
The brittle caramel candy gives the grapefruit just a touch of extra sweetness, so it feels elegant, and tastes decadent, even though it’s still good for you.
How To Make Bruleed Grapefruit (Pamplemousse Brûlé)
Start by cutting ruby red grapefruits through the middle. To make sure you are cutting in the right direction, place your finger and thumb on the button on each side. (Where the stem would have been attached.)
Use a small serrated knife, like a steak knife, to cut around the interior. Then cut each segment away from the membrane so you can spoon them out easily.
Sprinkle sugar over each grapefruit half…
You can caramelized the grapefruits as long and as dark as you like. I just look for a golden-brown color, then stop.
Now you can torch to your heart’s content and still wear your skinny jeans. So can your friends!
This brings new meaning to the phrase “carrying a torch” for someone. *wink*
Bruleed Grapefruit (Pamplemousse Brûlé)
- 4 large ripe ruby red grapefruits
- 8 teaspoons granulated sugar
- Brulee torch
- Place you index finger on the top of a grapefruit stem area and cup your hand around it from top to bottom. Then cut it in half directly through the middle. (If you don't see a flower pattern, you cut the grapefruit in the wrong direction.) Cut each grapefruit this way.
- Use a small serrated knife to cut around the inside rim of each grapefruit half, separating the fruit from the skin. Then cut along the membrane between each little triangular segment, so that each bite comes out easily with a spoon. Leave intact.
- One at a time, sprinkle 1 teaspoon of granulated sugar over the top of each grapefruit half. Thenhold the torch over the grapefruit and brulee the top until the sugar turns golden and has candied the top of each half. This should take 30-60 seconds per half. Serve immediately and repeat.