Grapefruit main page

Candied grapefruit peel
Grapefruit Alaska
Grapefruit cheesecake
Grapefruit fondue
Grapefruit salad
Grapefruit salsa
Pamplemousse pie
Tuna tartare with grapefruit vinaigrette and sorbet

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

GRAPEFRUIT ALASKA

Serves 4

can be prepared hours ahead, and bake just before serving.

2 large ruby red grapefruit
2 teaspoons grenadine syrup
2 egg whites
1/4 teaspoon 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.
Arrange the 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 golden brown


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

chefdecuisine.com © 1999-2017 All rights reserved.