Citrus fruit gratin

Yield: 1 Servings

Measure Ingredient
2 larges Pink grapefruit
3 larges Navel oranges -- or
\N \N Other seedless variety
1 \N Lemon
1 \N Lime
½ cup Honey
¼ cup Orange liqueur, such as --
\N \N Grand Marnier OR
¼ cup Orange juice
⅓ cup Dark brown sugar -- packed
\N \N Firm

1- Any time up to 24 hours ahead, use a small, sharp knife to remove both the skin and pith (white part) from the grapefruits and oranges. Using a serrated knife and starting at the stem end, cut the fruit crosswise into 1-inch slices. Cut each slice in half. If the grapefruit is very large, cut the slices into quarters. Layer the slices in an ovenproof baking dish ~ about 9"x13". 2- Using a zester or grater, remove the zest (the oil-rich outer rind) from the lemon and lime. Place the zest in a mixing bowl and add the juice from both the lemon and lime. Mix in the honey and liqueur or orange juice. Pour this mixture over the fruit and allow it to soak for at least 1 hour at room temperature or up to 24 hours in the refrigerator covered with saran. Remove from the refrigerator 1 hour before cooking. 3- Preheat the broiler to medium with the rack in the upper third of the oven.

Gently spoon any liquid that has gathered at the bottom of the dish over the fruit and sprinkle the brown sugar over the top. Broil for 2 to 3 minutes or until the sugar has just melted and the fruit is warm. Do not overcook or the fruit will lose all its liquid and toughen. 160 calories, 1 g protein, 43 g carbohydrate, 0 fat, 2⅕ g fiber, 4 mg sodium per serving.

Recipe By : HMS131


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