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Recipes - and - RecipesServes 2
Red grapefruit
Yellow graefruit
1 tablespoon orange marmelade or apricot jam
2 tablespoons sherry
1 teaspoon cornstarch
1 marischino cherry with stem (or a strawberry, in which case it becomes "Grilled
Grapefruit with Sherry and a Berry"
French-cut (zig-zag) grapefruit, removing less than half off the top. How? Determine bottom of fruit, and as if facing fruit at eye-level, one diagonal from about 10 o'clock position toward the centre, and another from 2 o'clock to centre and remove this large wedge. Spin grapefruit half a turn and make two more similar cuts, removing two more smaller wedged. What's left should be more than half a grapefruit, with four points.
With grapefruit knife (curved, serrated), remove fruit from the flesh. Using a straight serrated knife, scrape fruit from membranes, trying to leave pieces as large as possible. Mix all fruit into one bowl, to mix colours if you were able to buy different coloured grapefruit. Divide fruit between shells.
Mix jam, sherry, cornstarch and divide over fruit. Top with cherry (or, after grilling, with berry).
Bake till warm (350F 15 min or so) then broil briefly to singe tops slightly (just to show it's hot; otherwise, your guests will be put off at first warm mouthful).
This is an ususual dish, variations of which are fairly common in the B&B cookbooks, but seldom encountered by guests. Many who otherwise do not enjoy grapefruit, enjoy this variation, and if you do like grapefruit, you will love this.
Rog & Jim
Toronto Downtown Bed and Breakfast
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