|Flavors Magazine: Atlanta's Dining Scene||
Brûléed Grapefruit with Greek Yogurt
Photo by Angie Mosier
From Fire in My Belly: Real Cooking (Andrews McMeel, 2012).
Reprinted with permission from Andrews McMeel.
Yield: 4 servings
2 grapefruit, thoroughly washed
1 cup Greek yogurt
4 teaspoons tupelo or other flavorful honey
1 pinch salt
1/4 cup turbinado sugar
4 dried black Mission figs, finely diced
2 teaspoons chiffonadefresh basil or tarragon
8 hazelnuts, toasted and crushed(optional)
1 teaspoon finishing-quality olive oil
Line a plate with a double layer of paper towels. Using a micro plane zester, remove and collect 1 teaspoon grapefruit zest; set aside. To cut grapefruit into supremes, cut ends from fruit, then stand grapefruit on 1 flat end. Following the natural curve of the fruit, remove outer peel and inner white pith with a sharp knife, taking off as little of the flesh as possible. Working over a bowl, carefully run your knife in a V around each side of each segment to remove segments from the membranes that separate them. You should end up with about 1 cup of segments and a fair amount of juice; collect juice in the bowl and reserve. Spread segments on the paper towels to drain.
Whisk yogurt and honey together in a small bowl. Add reserved grapefruit zest and a pinch of salt; stir to combine. Line a baking sheet with nonstick aluminum foil, nonstick side up. Spread grapefruit sections on the foil and sprinkle heavily with sugar. Using a kitchen torch, melt and brown sugar, like you would finish a crème brûlée. You could also use a very hot broiler with the grapefruit set a few inches from the heating element.
To serve, divide yogurt mixture among shallow bowls. Sprinkle figs, basil, and crushed hazelnuts on yogurt and arrange grapefruit sections over the top. Drizzle with some of the collected grapefruit juice and a little finishing oil.