Grapefruit And Banana Rum Gratins Recipes

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GRAPEFRUIT DAIQUIRI



Grapefruit Daiquiri image

Provided by Food Network

Categories     beverage

Time 8h20m

Yield 6 servings

Number Of Ingredients 5

10 ruby red grapefruits
12 ounces white rum
3 ounces lime juice
3 ounces agave syrup
Fresh mint, for garnish

Steps:

  • Supreme 4 grapefruits (cut away the peels and pith, then cut the segments free from the membranes) and freeze the segments until solid, 8 hours or up to overnight.
  • Juice the remaining 6 grapefruits using an electric citrus juicer. Keep pushing until the grapefruit pulp is out, creating a cup. Reserve the "cups" to serve in. (Freeze any extras for another use.)
  • Combine the grapefruit juice, rum, lime juice and agave syrup in a large cocktail shaker filled with ice (see Cook's Note). Fit the reserved emptied grapefruit halves into large coupe glasses. Strain the cocktail into the grapefruit halves. Sprinkle in the grapefruit ice and garnish with mint leaves.

GRAPEFRUIT GRATIN



Grapefruit Gratin image

This is a refreshing citrus treat for dessert, especially when served alongside our Whole Wheat Walnut-Raisin Biscotti.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 4

3 ruby red grapefruit
1/2 cup sugar
1/4 teaspoon ground cinnamon
Whole-Wheat Walnut-Raisin Biscotti, for serving (optional)

Steps:

  • Preheat broiler with rack 4 inches from heat. Remove peel and pith from grapefruit. Halve fruit vertically; slice crosswise into 3/4-inch-thick half-moons. Place pieces, overlapping to fit, in a shallow broilerproof baking dish (ours was about 12 by 7 inches).
  • In a small bowl, stir together sugar and cinnamon; sprinkle over grapefruit. Broil until sugar has begun to brown, 15 to 20 minutes. Serve with biscotti, if desired.

Nutrition Facts : Calories 159 g, Fiber 2 g, Protein 1 g

GRAPEFRUIT SABAYON GRATIN



Grapefruit Sabayon Gratin image

Categories     Citrus     Egg     Dessert     Broil     Quick & Easy     Grapefruit     Fortified Wine     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 ruby red grapefruit at room temperature
2 large egg yolks
1/4 cup sugar
1/4 cup sweet dessert wine such as Orange Muscat
Special Equipment
4 shallow (5- to 6-oz) individual gratin dishes or a 1-qt shallow flameproof dish; an instant-read thermometer

Steps:

  • Preheat broiler.
  • Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments from membranes and divide segments among gratin dishes.
  • Combine yolks, sugar, and wine in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld mixer at medium-high speed until mixture registers 140°F on thermometer, about 4 minutes. Continue beating over heat until mixture has tripled in volume and forms a thick ribbon when mixer is lifted, 4 to 5 minutes more. Remove bowl from heat.
  • Spoon sabayon over grapefruit segments and broil 4 to 6 inches from heat just until sabayon is browned, about 30 seconds. Serve immediately.

BANANA GRATINS



Banana Gratins image

Categories     Milk/Cream     Fruit     Dessert     Broil     Kid-Friendly     Quick & Easy     Casserole/Gratin     Banana     Vanilla     Winter     Gourmet     Small Plates

Yield Makes 4 servings

Number Of Ingredients 6

2 firm-ripe bananas, thinly sliced crosswise
1 cup sour cream
2 teaspoons vanilla
1/4 cup turbinado sugar such as Sugar in the Raw
Special Equipment
4 (6- by 4-inch) gratin dishes or 1 (1- to 1 1/2-qt) gratin dish

Steps:

  • Preheat broiler. Divide bananas among gratin dishes. Stir together sour cream and vanilla in a bowl, then spoon over bananas, covering them and smoothing tops. Sprinkle each gratin with 1 tablespoon sugar and broil on a baking sheet 3 to 5 inches from heat until sugar is melted but not caramelized, about 3 minutes.

GRAPEFRUIT AND NAVEL ORANGE GRATIN



Grapefruit and Navel Orange Gratin image

This winter dessert is adapted from a recipe from the French chef Olympe Versini's cookbook, "Olympe." The creamy custard that naps the fruit is made with orange and grapefruit juice instead of milk (with a small amount of crème fraîche thrown in). Since oranges vary in size, I'm giving you a weight rather than a number. You may not use the whole amount but I'm sure you'll find a way to enjoy any leftover oranges. I used about eight small Valencia oranges in all for this but they were about a third as heavy - though juicer -- as big navel oranges.

Provided by Martha Rose Shulman

Categories     dinner, dessert

Time 45m

Yield Serves 6

Number Of Ingredients 8

About 750 grams oranges (you may not need all of them)
2 pink grapefruit
Cinnamon
1 vanilla bean
3 egg yolks
75 grams sugar (about 1/3 cup)
75 grams crème fraîche (about 1/3 cup)
1 tablespoon rum

Steps:

  • Set aside 200 grams oranges and 1 grapefruit. Slice the ends off the remaining oranges and grapefruit and remove the peel and white pith by slicing down the sides from top to bottom. Holding the fruit over a bowl, cut the sections from between the membranes that separate them.
  • Place a strainer over a bowl and drain the fruit. Arrange the sectioned fruit in a lightly buttered baking dish or in 6 oven-proof crème brûlée dishes. Sprinkle the fruit lightly with cinnamon.
  • Pour the strained juice from the fruit into a measuring cup. Squeeze the remaining grapefruit and enough of the remaining oranges to obtain 200 grams of juice (about 3/4 cup).
  • Pour the juice into a medium saucepan and add half the sugar. Cut the vanilla bean in half lengthwise and using the tip of a knife, scrape the seeds into the juice. Add the vanilla bean pod to the juice. Bring to a simmer and immediately turn off the heat, cover the pan tightly with plastic wrap, and allow the vanilla bean to steep for 15 minutes. Remove the plastic wrap.
  • Fill a bowl with ice and set another bowl in it. Place a strainer over the bowl. Beat the egg yolks with the remaining sugar in a small bowl and bring the juice back to a simmer. Remove from the heat and, making sure that the juice isn't boiling, whisk half of it into the egg yolks. Whisk the tempered egg yolks into the saucepan, scraping out every last bit from the bowl with a rubber spatula.
  • Place the saucepan back over medium-low heat and heat, stirring constantly with a rubber spatula or a whisk. Do not allow the liquid to come to a boil. Insert a thermometer and when the mixture reaches 180 degrees Farenheit and coats the spatula like thick cream, remove from the heat and immediately strain into the bowl set in the ice. Whisk in the crème fraiche and stir over the ice until the mixture cools. At this point, if you are not serving the gratin right away, cover and refrigerate the custard sauce.
  • Preheat the broiler and place the rack about 3 inches away from the heat. Spoon the custard over the fruit. Just before serving place under the broiler and, watching closely, heat until the cream is lightly browned, 3 to 5 minutes. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 9 milligrams, Sugar 29 grams

GRAPEFRUIT AND BANANA RUM GRATINS



Grapefruit and Banana Rum Gratins image

Categories     Milk/Cream     Rum     Fruit     Dessert     Bake     Broil     Grapefruit     Banana     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 11

2 large grapefruit, the zest, pith, and membranes cut away with a serrated knife and the flesh cut into sections
1 large banana, cut crosswise into 1/4-inch-thick slices
1 cup milk
1/2 vanilla bean, split lengthwise
1 large whole egg
1 large egg yolk
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons dark rum, or to taste
1/3 cup well-chilled heavy cream
sifted confectioners' sugar for sprinkling the gratins

Steps:

  • Divide the grapefruit sections and the banana slices among four 6-inch (1- to 1 1/4-cup-capacity) gratin dishes. In a small saucepan combine the milk and the vanilla bean and bring the milk just to a boil. While the milk is heating, in a metal bowl whisk together the whole egg, the egg yolk, the granulated sugar, the flour, sifted, and a pinch of salt. Add the milk mixture in a stream, whisking. Transfer the pastry cream to the pan, bring it to a boil, and simmer it, whisking, for 2 minutes.
  • Force the pastry cream through a fine sieve into a bowl, discarding the vanilla bean, whisk in the rum, and let the pastry cream cool slightly. In another bowl with an electric mixer beat the heavy cream until it holds stiff peaks, whisk a small amount of the whipped cream into the pastry cream, and fold in the remaining whipped cream gently but thoroughly. Pour one forth of the cream mixture into each gratin dish, spreading it to cover the fruit completely, and sprinkle each gratin with some of the confectioners' sugar. Arrange the gratins in a large baking pan and broil them under a preheated broiler about 4 inches from the heat for 2 to 4 minutes, or until they are browned and heated through.

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