Warm Citrus Fruit With Brown Sugar Recipes

BROILED CITRUS SALAD WITH COINTREAU AND BROWN SUGAR

Steps:

• Arrange drained citrus in a flameproof casserole dish. Douse fruit with liqueur. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top. Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble. Garnish warm casserole with torn or chopped fresh mint leaves and serve.

BROILED GRAPEFRUIT WITH BROWN SUGAR AND FLAKY SALT

Steps:

• Move the rack 4 inches away from the broiler, and turn it on.
• Halve the grapefruits through their equators. Using a paring knife or a grapefruit knife, cut the sections away from the membranes and pith so they are easy to spoon up. Place grapefruit halves, cut-side up, on a baking sheet. Sprinkle each grapefruit half with 1 tablespoon brown sugar, then drizzle with melted butter and a little honey. Sprinkle cinnamon over the tops if you like.
• Broil grapefruit until the sugar melts and caramelizes, 2 to 5 minutes. (Broilers vary a lot so watch carefully to make sure they don't burn.) Sprinkle with flaky sea salt, and serve immediately.

WARM WINTER CITRUS DESSERT

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the grapefruit sections, orange sections, and pineapple chunks into an 8x8-inch baking dish. Stir the brown sugar and butter together in a small bowl, and scatter the butter mixture evenly across the fruit.
• Broil the fruit until the sugar is bubbly, 5 to 6 minutes. Allow to cool for several minutes before serving warm.

WARM CITRUS FRUIT WITH BROWN SUGAR

Steps:

• In a medium bowl, combine fruit.
• Transfer to four individual broiler-safe au gratin dishes or a 1-quart broiler-safe au gratin dish or casserole.
• In a small bowl, stir together brown sugar and butter until well mixed; sprinkle on fruit.
• Broil about 4 inches from the heat for 5 to 6 minutes until sugar is bubbly.

BROILED CITRUS SALAD WITH COINTREAU AND BROWN SUGAR

Steps:

• Arrange drained citrus in a casserole dish. Douse fruit with liqueur. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top. Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble. Garnish warm casserole with torn or chopped fresh mint leaves and serve.;

CONTEST-WINNING HOT FRUIT COMPOTE

Steps:

• In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.

CITRUS MARINATED FRUIT

Steps:

• Place the fruit in a large bowl, toss gently to combine. Set fruit mixture aside.
• Combine the orange juice, wine, lemon juice, and sugar. Stir well.
• Pour orange juice mixture over the fruit mixture; toss gently. Cover and chill for 2 to 3 hours, stirring occasionally. Garnish, if desired.

FRESH FRUIT SALAD WITH CITRUS GLAZE

Steps:

• In a saucepan over medium-high heat, whisk together orange juice, lemon juice, brown sugar, and orange zest. Bring to a boil, then reduce heat to medium-low and let simmer until slightly thickened, about five minutes.
• Remove from heat, add vanilla extract and set aside to cool.
• Combine all fruit in a large bowl.
• Pour cooled glaze over top and gently fold in until fruit is evenly coated.
• Cover with plastic wrap and let sit in the fridge until serving.