Meringue Topped Baked Grapefruit Recipes

GRAPEFRUIT MERINGUE PIE

Steps:

• On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into crust. , In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

BAKED GRAPEFRUIT

Steps:

• Heat oven to 450 degrees F. Remove the ends of the grapefruits to stabilize on the cutting board. Using a sharp knife, remove the skin and bitter pith from the flesh. Over a small bowl, hold grapefruit in 1 hand and carefully remove the segments by sliding the knife between the flesh and the membrane. Toss grapefruit pieces with brown sugar and vanilla and divide among 6 ramekins. In a large bowl, beat egg whites until light and fluffy. Add sugar and beat until meringue is glossy and holds stiff peaks. Top each ramekin with 1/4 cup of ice cream. Cover with meringue and bake until golden brown, about 7 minutes.

GRAPEFRUIT ALASKA

Steps:

• Preheat oven to 350°. Halve grapefruits and section; remove membranes. Return grapefruit sections to grapefruit halves. Drizzle 1/4 teaspoon rum extract over each. Top each with 1 rounded tablespoon of whipped cream. Place on an ungreased foil-lined baking sheet., In a large bowl, beat the egg whites, cornstarch and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Mound 1/2 cup on each grapefruit half; spread meringue to edges to seal. Bake until meringue is browned, 15 minutes. Top each with a cherry. Serve immediately.

RED GRAPEFRUIT WITH BRULEED MERINGUE

Steps:

• Preheat broiler, with rack in lowest position. Put the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until frothy, about 30 seconds. Raise speed to high, and add sugar 1 tablespoon at a time, beating until incorporated. Continue to beat until the egg whites hold stiff (but not dry) peaks, about 3 minutes.
• Place grapefruit halves, cut sides down, on a large plate; let drain 2 minutes. Invert, and carefully cut between membranes to loosen segments completely. Spoon one-quarter of meringue onto each half, using the spoon to create swirls and peaks. Transfer to a baking pan. Broil, checking frequently, until meringues are browned, about 30 seconds. Serve immediately.Note: The eggs in this dish will not be fully cooked, so it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

SIMPLE BROILED GRAPEFRUIT

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place grapefruit halves, cut sides up, onto a baking sheet; sprinkle each with about 1 1/2 tablespoon of brown sugar.
• Broil the grapefruit until the brown sugar has melted and begun to bubble, 3 to 8 minutes. Let cool for a few minutes before eating warm.

MERINGUE-TOPPED BAKED GRAPEFRUIT

Steps:

• Preheat oven to 425°F.
• Halve fruit crosswise and discard any visible seeds. Cut segments free from membranes with a sharp paring knife without removing them.
• Arrange grapefruit halves, cut sides up, on a baking sheet and sprinkle tops evenly with brown sugar.
• Beat egg whites with cream of tartar and a pinch of salt in a bowl with an electric mixer at medium speed until whites just hold soft peaks. Gradually add granulated sugar, beating at high speed until meringue is stiff and glossy.
• Generously dollop (or, alternatively, decoratively pipe) meringue onto grapefruit halves and bake in middle of oven until meringue is golden, 7 to 8 minutes. Serve immediately.
• Just Whites (can be substituted for the egg whites, which are not fully cooked, if salmonella is a problem in your area). Available at many supermarkets and New York Cake & Baking Distributors (800-942-2539).

YANKEE GRAPEFRUIT MERINGUE PIE

Steps:

• Preheat oven to 350°F.
• In the top of a double boiler, mix together the cornstarch, sugar and salt; add 1¾ cup boiling water, stirring to blend.
• Cook 15 minutes over simmering water, stirring until thick and smooth.
• Beat yolks slightly; pour the cornstarch/sugar mixture into the yolks slowly, stirring constantly.
• Return double boiler to the stove and cook 2 minutes longer.
• Remove from stove and add butter, juice and peel, stirring until well blended; let cool, then pour into pie shell.
• Arrange grapefruit segments, thick side out, around the edge of the pie on top of the filling.
• To make the meringue, whip the egg whites until stiff peaks form, adding 6 Tbs of sugar gradually as you beat.
• Pile the meringue on top of the filling, inside the circle of grapefruit segments.
• Place in the oven 7-8 minutes until the meringue turns golden-brown.