This dish is exactly what I imagine being served in midwinter at a fine country inn: classic American breakfast food made special by extra touches. It is a simple mixture of beautifully cut fruit, sugar and spice. The warm fruit has the best qualities of an old-fashioned broiled grapefruit, but more style and flavor.
You'll need individual shallow gratin dishes, which are available at many kitchen stores, including Sur La Table and Williams-Sonoma. If you have a culinary torch, use it instead of finishing the fruit under the broiler.
This dish would also make a lovely light dessert after a seafood supper.
- 1/4 cup packed light brown sugar
- 1 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- 2 large grapefruit, preferably Ruby Red, cut into segments (see NOTE)
- 2 large oranges, preferably navel or other seedless variety, cut into segments (see NOTE)
- 24 blueberries (1/4 cup)
Combine the brown sugar, ginger and nutmeg in a small bowl.
Position the top oven rack about 4 inches from the broiler element; preheat the broiler. Alternatively, have a culinary torch at hand.
Divide the citrus segments among four shallow ovenproof gratin dishes, alternating the grapefruit and orange sections in a single layer so they overlap slightly. Sprinkle the sugar mixture evenly over each portion in equal amounts.
Place the dishes under the broiler for about 3 minutes and broil until the topping has lightly caramelized, or use the torch. Watch closely to avoid burning.
Garnish each portion with 6 blueberries; serve warm in the gratin dishes.
NOTE: To segment an orange or grapefruit, cut off the bottom and the top. Stand the fruit on a cutting board with one of the cut sides down. Use a serrated knife to cut the peel and pith away from the fruit from top to bottom. Then, holding the fruit in your hand, cut along each side of the membrane to release the segments.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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