GLAZED GRAPEFRUIT WITH GINGER
Steps:
- Preheat the broiler.
- Cut each grapefruit in half and gently separate the sections from the membrane by cutting around each section with a paring knife, keeping the grapefruit intact. Place the grapefruit halves cut side up on a baking sheet. Drizzle 1 teaspoon of honey over each half and sprinkle evenly with the brown sugar.
- Place grapefruit under broiler and brown well, about 3 minutes. Remove grapefruit and sprinkle with the crystallized ginger and coconut if desired. Serve warm.
SEARED GRAPEFRUIT WITH GINGER MAPLE SYRUP
I call these seared ruby red grapefruit rounds "pancakes," not because there is any batter involved, but because I serve them warm, with maple syrup that I spike with fresh ginger juice.
Provided by Martha Rose Shulman
Categories breakfast, brunch, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut away the ends of each grapefruit. Stand on a flat end, and remove the skin and pith by cutting down the sides of the fruit. Slice each grapefruit horizontally into 4 or 5 thick rounds (depending on the size).
- Cut a square of cheesecloth. Wrap the ginger in the cheesecloth and squeeze over a bowl to extract juice. (If you don't have cheesecloth, use a clean kitchen towel.) Measure out 1/2 teaspoon juice and mix with the maple syrup. Add more ginger juice if desired. If desired, heat the syrup at 50 percent power in a microwave for 25 to 30 seconds.
- Heat butter over medium-high heat in a large nonstick skillet or on a griddle until foam subsides and butter begins to color. Sear the grapefruit slices for no more than 20 seconds on each side and remove to a platter or plates. Drizzle on ginger maple syrup, garnish with pomegranate seeds if you'd like, and serve at once, while the grapefruit is still warm.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 18 grams, TransFat 0 grams
MINIATURE GRAPEFRUIT SOUFFLES WITH GINGER
Airy and elegant, just as one would expect, these individual desserts surprise with the pleasantly bitter tang of red grapefruit and fresh ginger. Rest assured, there's plenty of rich egg to round out any sharp edges.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter six 6-ounce ramekins. Dust with granulated sugar, and refrigerate, uncovered.
- Bring juice to a boil in a saucepan. Reduce heat, and simmer until reduced to 1 cup, about 12 minutes. Remove from heat, and stir in ginger.
- Combine 1/4 cup plus 2 tablespoons granulated sugar and zest. Whisk in yolks, cornstarch, and flour, and then the juice mixture. Return to pan. Set over medium-high heat. Cook, whisking constantly, until thickened, 2 to 3 minutes. Let mixture cool, stirring occasionally, to room temperature. Stir in yogurt.
- With a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add salt and cream of tartar, and beat until soft peaks form. With machine running, gradually add remaining 2 tablespoons sugar, and beat until stiff, glossy peaks form. Gently fold in grapefruit mixture in 3 additions.
- Divide mixture among prepared ramekins, and place them on a rimmed baking sheet. Bake until golden and puffed, 20 to 25 minutes. Dust with confectioners' sugar. Serve immediately.
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