Grapefruit And Banana Rum Gratins Recipes
GRAPEFRUIT AND NAVEL ORANGE GRATIN
This winter dessert is adapted from a recipe from the French chef Olympe Versini's cookbook, "Olympe." The creamy custard that naps the fruit is made with orange and grapefruit juice instead of milk (with a small amount of crème fraîche thrown in). Since oranges vary in size, I'm giving you a weight rather than a number. You may not use the whole amount but I'm sure you'll find a way to enjoy any leftover oranges. I used about eight small Valencia oranges in all for this but they were about a third as heavy - though juicer -- as big navel oranges.
Provided by Martha Rose Shulman
Categories dinner, dessert
Time 45m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Set aside 200 grams oranges and 1 grapefruit. Slice the ends off the remaining oranges and grapefruit and remove the peel and white pith by slicing down the sides from top to bottom. Holding the fruit over a bowl, cut the sections from between the membranes that separate them.
- Place a strainer over a bowl and drain the fruit. Arrange the sectioned fruit in a lightly buttered baking dish or in 6 oven-proof crème brûlée dishes. Sprinkle the fruit lightly with cinnamon.
- Pour the strained juice from the fruit into a measuring cup. Squeeze the remaining grapefruit and enough of the remaining oranges to obtain 200 grams of juice (about 3/4 cup).
- Pour the juice into a medium saucepan and add half the sugar. Cut the vanilla bean in half lengthwise and using the tip of a knife, scrape the seeds into the juice. Add the vanilla bean pod to the juice. Bring to a simmer and immediately turn off the heat, cover the pan tightly with plastic wrap, and allow the vanilla bean to steep for 15 minutes. Remove the plastic wrap.
- Fill a bowl with ice and set another bowl in it. Place a strainer over the bowl. Beat the egg yolks with the remaining sugar in a small bowl and bring the juice back to a simmer. Remove from the heat and, making sure that the juice isn't boiling, whisk half of it into the egg yolks. Whisk the tempered egg yolks into the saucepan, scraping out every last bit from the bowl with a rubber spatula.
- Place the saucepan back over medium-low heat and heat, stirring constantly with a rubber spatula or a whisk. Do not allow the liquid to come to a boil. Insert a thermometer and when the mixture reaches 180 degrees Farenheit and coats the spatula like thick cream, remove from the heat and immediately strain into the bowl set in the ice. Whisk in the crème fraiche and stir over the ice until the mixture cools. At this point, if you are not serving the gratin right away, cover and refrigerate the custard sauce.
- Preheat the broiler and place the rack about 3 inches away from the heat. Spoon the custard over the fruit. Just before serving place under the broiler and, watching closely, heat until the cream is lightly browned, 3 to 5 minutes. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 9 milligrams, Sugar 29 grams
BANANA GRATINS
Categories Milk/Cream Fruit Dessert Broil Kid-Friendly Quick & Easy Casserole/Gratin Banana Vanilla Winter Gourmet Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat broiler. Divide bananas among gratin dishes. Stir together sour cream and vanilla in a bowl, then spoon over bananas, covering them and smoothing tops. Sprinkle each gratin with 1 tablespoon sugar and broil on a baking sheet 3 to 5 inches from heat until sugar is melted but not caramelized, about 3 minutes.
GRAPEFRUIT-BANANA SMASH
A very healthy, zesty tropical drink also good with pineapple juice. From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mash banana and beat into grapefruit juice.
- Sweeten to taste and chill until ready to serve.
Nutrition Facts : Calories 201.3, Fat 0.6, SaturatedFat 0.2, Sodium 3.6, Carbohydrate 49.7, Fiber 3.3, Sugar 36.9, Protein 2.5
GRAPEFRUIT AND BANANA RUM GRATINS
Categories Milk/Cream Rum Fruit Dessert Bake Broil Grapefruit Banana Winter Gourmet
Yield Serves 4
Number Of Ingredients 11
Steps:
- Divide the grapefruit sections and the banana slices among four 6-inch (1- to 1 1/4-cup-capacity) gratin dishes. In a small saucepan combine the milk and the vanilla bean and bring the milk just to a boil. While the milk is heating, in a metal bowl whisk together the whole egg, the egg yolk, the granulated sugar, the flour, sifted, and a pinch of salt. Add the milk mixture in a stream, whisking. Transfer the pastry cream to the pan, bring it to a boil, and simmer it, whisking, for 2 minutes.
- Force the pastry cream through a fine sieve into a bowl, discarding the vanilla bean, whisk in the rum, and let the pastry cream cool slightly. In another bowl with an electric mixer beat the heavy cream until it holds stiff peaks, whisk a small amount of the whipped cream into the pastry cream, and fold in the remaining whipped cream gently but thoroughly. Pour one forth of the cream mixture into each gratin dish, spreading it to cover the fruit completely, and sprinkle each gratin with some of the confectioners' sugar. Arrange the gratins in a large baking pan and broil them under a preheated broiler about 4 inches from the heat for 2 to 4 minutes, or until they are browned and heated through.
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