An unusual and delicious dessert/breakfast dish that is packed with flavour and fantastic if you love grapefruit!

Source: Canadian Living Magazine March 2007

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Name: Grapefruit Gratin
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: not set
Ingredients: 6 Ruby Red Grapefruit Pink will do but not as pretty; 2 Tbsp Butter Softened; 1 /2 Cup Granulated sugar; 1 Tbsp Cornstarch; 1 Large Egg Separated; 1/2 Cup 10% Cream; 1 Tsp Vanilla or 1 Tbsp dark or amber rum; 1 Tbsp Brown sugar Packed (or granulated sugar)

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INGREDIENTS

6 Ruby Red Grapefruit ; Pink will do but not as pretty
2 Tbsp Butter ; Softened
1 /2 Cup Granulated sugar
1 Tbsp Cornstarch
1 Large Egg ; Separated
1/2 Cup 10% Cream
1 Tsp Vanilla ; or 1 Tbsp dark or amber rum
1 Tbsp Brown sugar ; Packed (or granulated sugar)

INSTRUCTIONS

2. Meanwhile, in bowl, blend butter and all but 1 tbsp of the sugar, cornstarch and egg yolk.

3. In saucepan, heat cream over medium heat until bubbles form around edge; whisk into bowl with the butter/egg/sugar mixture.

4. Return blended cream mixture to pan and bring to boil over medium heat; boil gently, stirring, until thick enough to coat spoon (about 3 minutes).

5. Whisk in Vanilla or rum. Pour custard into clean bowl.

6. In a small bowl, beat egg white until soft peaks form; beat in remaining sugar until stiff peaks form. Fold into custard.

7. Arrange grapefruit in 6-cup (1.5 L) gratin dish. Spoon custard over top. Sprinkle with brown sugar.

8. Broil until golden (about 1.5 minutes).

NOTES

For an even more decadent dessert, double the custard but if using for brunch keep the original ratio. This tastes better served warm but refrigerates well. While this dish is very easy to make, it does take time to disassemble the grapefruit.

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Grapefruit Gratin

6 Ruby Red Grapefruit Pink will do but not as pretty
2 Tbsp Butter Softened
1 /2 Cup Granulated sugar
1 Tbsp Cornstarch
1 Large Egg Separated
1/2 Cup 10% Cream
1 Tsp Vanilla or 1 Tbsp dark or amber rum
1 Tbsp Brown sugar Packed (or granulated sugar)

1.  Cut off rind and outer membranes of grapefruit.  Working over sieve set over bowl, cut between membrane and pulp to release fruit into sieve. Let fruit drain for 20 minutes; reserve juice for another use.
2.  Meanwhile, in bowl, blend butter and all but 1 tbsp of the sugar, cornstarch and egg yolk.
3.  In saucepan, heat cream over medium heat until bubbles form around edge; whisk into bowl with the butter/egg/sugar mixture.
4.  Return blended cream mixture to pan and bring to boil over medium heat; boil gently, stirring, until thick enough to coat spoon (about 3 minutes).
5.  Whisk in Vanilla or rum.  Pour custard into clean bowl.
6.  In a small bowl, beat egg white until soft peaks form; beat in remaining sugar until stiff peaks form.  Fold into custard.
7.  Arrange grapefruit in 6-cup (1.5 L) gratin dish.  Spoon custard over top.  Sprinkle with brown sugar.
8.  Broil until golden (about 1.5 minutes).

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Nutrition

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Serving Size: 1 Serving (275g)
Recipe Makes: 6 Servings

Calories: 150
Calories from Fat: 44 (29%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.3g
Cholesterol 45.4mg		14 %
Sodium 40.3mg		1 %
Potassium 375.3mg		10 %
Total Carbohydrate 25.9g		8 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 23.1g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 150

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