Australian Grapefruit Bowls Recipes

CANDIED GRAPEFRUIT BOWLS

Steps:

• Cut off the tops of the grapefruits a third of the way down from the stem end. Place trimmed bottoms in an 8-quart stockpot; cover with 3 quarts water. Cover surface of water directly with a piece of parchment paper cut to the same size as the diameter of the stockpot. Bring to a boil; reduce heat, and simmer, uncovered, for 2 hours.
• Remove grapefruits; place upside down on a wire rack to drain. Reserve parchment round. When cool enough to handle, scoop out flesh with a spoon (do not puncture grapefruit skin). Discard flesh.
• Combine sugar, corn syrup, and 3 3/4 cups water in the stockpot; bring to a boil over medium-high heat, using a wet pastry brush to incorporate sugar crystals that form on the side of pot. Clip a candy thermometer to pot; cook until syrup reaches thread stage (230 degrees). Add grapefruit bowls; reduce heat. Cover with reserved parchment round, and simmer for at least 1 hour, occasionally turning gently. Grapefruits should be unevenly translucent. Turn off heat; let cool in syrup until completely translucent, about 2 hours. Using a whisk small enough to fit in the bowls, gently lift grapefruits from syrup. Place upside down on a rack over a baking sheet. Let dry overnight. Store in an airtight container lined with parchment.

GRAPEFRUIT CRUMB CAKE

Steps:

• Heat oven to 350 degrees and butter a 10-inch springform pan.
• Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, cardamom and salt. Stir in almonds and melted butter until 1/2-inch crumbs form. Store covered in the refrigerator. (You can make the crumb topping up to 5 days in advance.)
• Prepare grapefruit: Line a baking sheet or plate with a double layer of paper towels. Finely grate 1 tablespoon of zest from the grapefruit; set aside.
• Cut top and bottom off grapefruit with a sharp knife, then slice away peel so no white pith remains. Cut out the grapefruit segments by running your knife on the inside edges of each segment, leaving behind the white membranes. Place sections onto the paper-towel-lined pan or plate to dry out slightly. You should have about 1 1/2 cups grapefruit sections. Pull any large sections apart with your hands so they are all in 1-inch or smaller pieces.
• Make the cake: In a medium bowl, whisk sour cream, eggs, vanilla and reserved grapefruit zest. In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, sugar, baking soda, baking powder and salt. Beat in the softened butter for 10 seconds, then beat in the sour cream mixture until smooth.
• Pour the batter into the prepared springform pan. Spread grapefruit evenly across the top of the cake. Sprinkle the grapefruit very lightly with sea salt, then top with the crumb mixture.
• Bake until springy when touched, and a toothpick inserted in the center comes out with just a few crumbs, 50 to 65 minutes. Transfer to a wire rack and cool completely before releasing the sides of the pan and serving (at least 2 hours).

CANDIED GRAPEFRUIT BOWLS

Steps:

• Cut tops off grapefruits, a third of the way down from stem end. Place trimmed bottoms in 12-quart stockpot; cover with 4 quarts water. Bring to a boil, reduce heat, and simmer, uncovered, 2 hours.
• Remove grapefruits; place upside down on a wire rack to drain. When cool enough to handle, scoop out flesh with a spoon (do not puncture grapefruit skin).
• Combine sugar, corn syrup, and 5 cups water in the stockpot; bring to boil over medium heat, using wet pastry brush to brush down sugar crystals that form on side of pot. Clip candy thermometer to pot; cook until syrup reaches thread stage (230 degrees). Add grapefruit bowls, reduce heat, and simmer at least 1 hour, occasionally turning gently. Grapefruits should be unevenly translucent. Turn off heat; let cool in syrup until completely translucent. Using whisk small enough to fit in bowls, gently lift them from syrup. Place upside down on rack over baking sheet. Let dry overnight. Store in airtight container lined with parchment paper.