Serves 5
Author note: This recipe is perfect for breakfast, brunch or even dessert. The fruit can be sliced in advance. Each grapefruit half requires two teaspoons of sugar while the orange halves require 1 teaspoon of sugar. Adjust the sugar according to however many citrus you plan to broil. I prefer homemade whipped crème, however you may prefer storebought, either gets the job done. Pomegranate seeds would be a lovely addition to the toppings.
Ingredients
2 grapefruits
3 oranges
sugar
whipped crème (see recipe below)
mint, freshly chopped
Instructions
Adjust the oven rack to the highest position. Heat the broiler to high.
Slice the grapefruits and oranges, through the center of the fruit creating halves. Then, without cutting through the pith, cut a small portion of the bottom of the citrus to create a flat surface. This will stabilize the citrus and keep if from rolling around.
Using a paring knife, separate the pulp from the pith to loosen the fruit.
Place the grapefruits and oranges onto a rimmed sheet pan. Sprinkle 2 teaspoons of sugar onto the grapefruit halves, and 1 teaspoon of sugar onto each citrus top. Place into the oven and broil for 2 to 3 minutes.
Remove and let cool for five minutes. Place the fruit into serving bowls, serve with whipped crème and freshly chopped mint.
Ingredients
For the whipped crème
1/2 cup crème fraiche
1 cup cream
1/2 teaspoons vanilla extract
2 tbsp sugar
Instructions
In a chilled mixing bowl add the crème fraiche, whipping cream, vanilla and sugar. With an electric mixer fitted with a whisking attachment, whip the cream mixture on high until soft peaks form, about 1 1/2 to 2 1/2 minutes.
Place into an airtight container and store in the fridge for up to 3 to 4 days.