prepared hours ahead, and bake just before serving.
2 large ruby red
2 teaspoons grenadine syrup
2 egg whites
cream of tartar
2 teaspoon sugar
2 cups raspberry sorbet
Preheat oven at 500 degrees.
Cut the grapefruit in halves
crosswise. Cut off the sections, and discard the membranes from grapefruit.
Chill shells upside down on a baking tray.
In a mixing bowl, combine the
grapefruit sections with the grenadine. Chill for 30 minutes Strain grapefruit
sections and save 2 tablespoons of the grenadine juice.
In an electric
mixer, combine the egg whites with the cream of tartar. Beat the egg whites
until light and fluffy, then stir in the grenadine juice and sugar.
Continue beating until meringue is thick and firm.
Scoop the raspberry
sorbet into the grapefruit shells, filling the shells half way.
grapefruit sections on top of sorbet.
Spread meringue over the grapefruit,
sealing well at edges of shells.
Bake for about a minute in oven, or until