Citrus fruit gratin
Last updated 6/12/2012 1:16:40 AM. Recipe ID 46641. Report a problem with this recipe.
Title: Citrus fruit gratin
Yield: 1 Servings
2 lg Pink grapefruit
3 lg Navel oranges -- or
Other seedless variety
1/2 c Honey
1/4 c Orange liqueur, such as --
Grand Marnier OR
1/4 c Orange juice
1/3 c Dark brown sugar -- packed
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, 2.2 g fiber, 4 mg sodium per serving.
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