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Add a photoServings: 4
Ingredients
- 1 x ordinary grapefruit
- 1 x pink grapefruit
- 2 x oranges
- 3 x clementines
- 150 ml double cream
- 150 ml soured cream
- 50 gm caster sugar
- 1 x generous squeeze of lemon luice
- 75 gm muscovado sugar
Directions
- First prepare the fruit by peeling the grapefruit then paring the skin from each segment.
- Peel the oranges remove all the pith and membrane then slice them across into rounds about 5mm thick.
- Peel the clementines then halve the grapefruit segments and orange slices if they are very large but leave the clementine segments whole.
- Place all the fruit in a flameproof shallow serving dish (about 4.5 cm deep) 1.251.5 litre) capacity and spread the fruit out as proportionately as possible.
- Whip both creams together with the caster sugar and lemon juice and spread this proportionately all over the fruit.
- Crumble up the muscovado sugar and sprinkle it thickly all over the surface. Pre heat the grill to full blast for about 5 min then position the dish under the grill not closer than 6cm from the source of heat.
- This is because this type of sugar burns very readily.
- As soon as the dish is under the grill keep turning it using oven gloves.
- It will tend to smoke but keep it going till the sugar begins to heat.
- It will take about 1 1/2 min maximum to become warm and bubbling.
- Don't take your eyes off it for one moment.
- Then remove it from the grill to cold and refrigeratein the refrigerator until needed.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 104 | 65% |
| Total Fat 11.74g | 15% |
| Saturated Fat 7.25g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 44mg | 2% |
| Potassium 253mg | 7% |
| Total Carbs 12.0g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.3g | 4% |
| Protein 3.01g | 5% |
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