Caramelised pink grapefruit and vanilla ice-cream

AT A GLANCE

  • Serves 4 people

If you don't have a blowtorch, caramelise the grapefruit under a hot grill. This supremely simple dish works well for brunch with yoghurt, or as a light dessert with ice-cream.

  • 2 pink grapefruit, peeled and thinly sliced
  • 20 gm panela sugar (see note)
  • To serve: vanilla ice-cream or thick Greek-style yoghurt
01   Arrange the grapefruit slices over an oven tray or heatproof platter. Scatter evenly with sugar and use a blowtorch to caramelise the sugar (1-2 minutes). Serve warm with ice-cream or yoghurt.

Note Panela sugar, an unrefined cane sugar, is available from select delicatessens. Otherwise substitute raw caster sugar or brown sugar.

Topics:

FAST, GRAPEFRUIT, DESSERT, WINTER, MODERN AUSTRALIAN

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

JERRIE-JOY REDMAN-LLOYD

FEATURED IN

Jul 2015

Jul 2015

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