Name: Meringue-Topped Baked Grapefruit
Yield: Makes 6 servings
Ingredients: 3 large pink grapefruit; 3 tablespoons packed dark brown sugar; 6 large egg whites*; 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar

Active time: 45 min Start to finish: 1 hr

Recipe information

Yield
Makes 6 servings

Ingredients

3 large pink grapefruit

3 tablespoons packed dark brown sugar

6 large egg whites*

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

Preparation

Step 1
Preheat oven to 425°F.
Step 2
Halve fruit crosswise and discard any visible seeds. Cut segments free from membranes with a sharp paring knife without removing them.
Step 3
Arrange grapefruit halves, cut sides up, on a baking sheet and sprinkle tops evenly with brown sugar.
Step 4
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.
Step 5
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.
Step 6
- 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).

TagsFruit Dessert Dessert Grapefruit Citrus Fruit Nut Free Gluten Free Dairy Free Quick Baking Winter Gourmet

Recipe notes

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Black Sesame Tofu “Basque” Cheesecake

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.