Grapefruit Alaska Recipes

BAKED GRAPEFRUIT ALASKA

Steps:

• Cut grapefruits in half.
• Carefully remove fruit sections; set aside fruit skins.
• Mix grapefruit sections with grapes and berries in a small bowl.
• You can add a bit of sugar, if you'd like them sweeter. Sometimes I sprinkle them with orange juice, although if you'd like them to be very fancy, you could toss the fruit with a little bit of champagne.
• Refill grapefruit skins with berry mix.
• Beat egg whites and cream of tartar in a cold mixing bowl until stiff peaks form.
• Fold in sugar.
• Cover fruit with merangue.
• Bake at about 500 degrees until just golden brown.
• It's easiest just to keep an eye on them until they look right; it really dos't take that long.

BROILED GRAPEFRUIT WITH BROWN SUGAR AND FLAKY SALT

Steps:

• Move the rack 4 inches away from the broiler, and turn it on.
• Halve the grapefruits through their equators. Using a paring knife or a grapefruit knife, cut the sections away from the membranes and pith so they are easy to spoon up. Place grapefruit halves, cut-side up, on a baking sheet. Sprinkle each grapefruit half with 1 tablespoon brown sugar, then drizzle with melted butter and a little honey. Sprinkle cinnamon over the tops if you like.
• Broil grapefruit until the sugar melts and caramelizes, 2 to 5 minutes. (Broilers vary a lot so watch carefully to make sure they don't burn.) Sprinkle with flaky sea salt, and serve immediately.

GRAPEFRUIT ALASKA

Steps:

• Preheat oven to 425°F.
• Halve grapefruits crosswise and with a grapefruit knife cut out sections from between membranes. Transfer sections and any juices to a large bowl and stir in 2 tablespoons sugar. Gently peel away and discard inner membranes from grapefruit halves, leaving rinds intact, to form 4 hollow, dry cups. Divide grapefruit mixture among cups.
• In a bowl with an electric mixer beat egg whites on low speed until frothy. Increase speed to medium and beat until whites just hold soft peaks. Gradually beat in remaining 4 tablespoons sugar and beat on high speed until meringue is stiff and glossy.
• Put 1 scoop ice cream in each cup and top with meringue, spreading evenly to seal edges. Put cups on a baking sheet and bake in middle of oven 8 to 10 minutes, or until meringue is golden. Serve immediately.