WINTER IS GRAPEFRUIT SEASON AND I HAVE A FANTASTIC GRAPEFRUIT DESSERT RECIPE GRAPEFRUIT SABAYON BRULEE COMBINES JUICY, SWEET/SOUR GRAPEFRUIT WITH FLUFFY EGG CUSTARD THAT HAS BEEN TORCHED TO CRISPY DELICIOUSNESS
Grapefruit are the unsung hero of fall and winter fruit with delicious varieties coming out of Florida and Southern Texas. Pink and deep ruby colored grapefruit are my favorites for their sweetness and vibrant colors.
Sabayon is a French dessert sauce related to Italian zabaglione that is simply egg yolks, sugar and wine cooked over a double boiler of gently simmering water while beating the mixture until it’s thick and foamy. It’s relatively easy to make, you just have to watch your cooking temperature so the sabayon doesn’t become broken and grainy.
My sabayon recipe is non traditional, it has a touch of bourbon in it which is absolutely delicious with fresh grapefruit. Try that combination in a “Brown Derby” cocktail-a combination of bourbon, fresh squeezed grapefruit juice and honey syrup. It’s fantastic. I also use brown sugar in this recipe, another unusual touch.
I serve this with a vanilla meringue cookie to use up the egg whites left over from making the sabayon. This recipe makes more meringue than you need for the grapefruit sabayon burlee but they are delicious on their own. Serve them with fruit and cream for a delicious “fool” or PAVLOVA LIKE THIS ONE.
Grapefruit Dessert Recipe Grapefruit Sabayon Brulee
Pink Grapefruit Sabayon Brulee
Ingredients
- MERINGUE-OPTIONAL
- 4 egg whites yolks will go into the sabayon
- 1/8 teaspoon kosher salt
- 1/4 teaspoon cream of tarter
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- GRAPEFRUIT AND SABAYON
- 3 pink or red grapefruit cut into segments
- 1/4 cup brown sugar or raw sugar
- 1/3 cup sweet wine I used Chateau Elan Summer Wine with Peach Essence, but you can use a muscat, port, sherry, marsala
- 2 tablespoons bourbon
- 4 egg yolks save the egg whites for meringue
- Large bowl of ice water
- 2 tablespoons granulated white sugar to brulee
Instructions
- IF YOUR ARE SERVING WITH MERINGUE, MAKE THEM ABOUT 2 HOURS BEFORE YOU ARE READY TO SERVE THE DISH
- Heat the oven to 200 degrees
- Beat the egg whites in a mixer until its a little foamy
- Add the salt and cream of tarter
- Beat the egg whites on medium speed and slowly stream in the sugar. Once all the sugar has been added add the vanilla, increase the speed to high and beat for 2-3 minutes
- On a parchment lined sheet pan, pipe the egg whites into 3 inch diameter circles.
- Bake for one and a half hours let cool before serving
- This will make more meringue cookies than you need, i just wanted to use up all of the egg whites
- SABAYON
- Bring a saucepan with about 1 inch of water to simmer
- Place egg yolks, wine and sugar in a bowl and whisk together until combined.
- Place the egg mixture over the saucepan of simmering water and continue to whisk (in a figure eight pattern) until the egg yolk mixture begins to thicken, about 6-8 minutes.
- When the sabayon is finished cooking remove the bowl from the simmering water and place into the ice water bath to stop the cooking.
- Place the grapefruit segments into a 4 individual shallow heat proof gratin dishes or 1 large heat proof gratin dish. Spoon of the sabayon over the grapefruit segments dividing it equally between each dish.
- Sprinkle a thin layer of granulated sugar over the top of each dish
- Brule the sabayon with a blow torch or under the broiler (make sure to use a serving bowl that can be used in the oven)
- Serve with meringue
Grapefruit Dessert Recipe Grapefruit Sabayon Brulee
