Roasted Grapefruit

Pierwszy eksperyment nie udany –   drugi raz tez nic sie nie udalo naprawic – nie wiem, o co chodzi – moze ktos ma doswiadczenie? Ja mam bardzo poparzone palce, i tyle!

  • jakos karmelizowal sie cukier i nie udalo sie pokryc powierzchni graperfuita – moze technika crème brulee? Może owoce za malo wysuszone przed smazeniem?
  • Nie umialam znalesc moscovado su gar, użyłam demarara – nie wiem, czy zrobilo znaczna roznice

Yield: 2 servings:

  • 1 grapefruit
  • 1/3 cup muscovado sugar
  • 2 teaspoons finely chopped mint.
  1.  Cut the grapefruit in half and thoroughly loosen all sections with a knife. Dry the cut surface with a paper towel.
  2. Put the sugar in a 10-inch heavy skillet and place over medium-high heat.
  3. Stir until the sugar melts and darkens slightly, about 2 minutes; do not let it burn.
  4. Spread it across the pan (it will not coat evenly) and immediately add the grapefruit halves, cut sides down.
  5. Move the grapefruit in the pan to coat the surface.
  6. Using tongs or two spoons, transfer to serving dishes, cut sides up.
  7. Sprinkle with mint and serve immediately.

 

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