Basil Brûléed Grapefruit is as stunningly beautiful as it is quick and easy. It’s perfect in the instance that you’re looking for a healthy, but exciting dessert for Brunch, breakfast, dessert, even an after school snack. Of course you can switch up the herbs depending on the meal; it’s great with cilantro, tarragon, sage, even rosemary, just make sure you mince the rosemary really really finely, or it’s too tough to eat. What’s more simple or satisfying than half of a gorgeous ruby red grapefruit with just a touch of basil sugar brûléed? The thin layer of melted sugar will form a sheet of glass over the surface of the fruit that looks like stained glass and of course when you did your spoon if you’ll get that satisfyingly hard crunch and you break it. I’m convinced it’s this crunch, reminiscent of breaking the top of a crème brûlée that is they key to feeling spoiled without devastating your diet. Did I mention it’s really easy? You can have this on the table in under five minutes, which means Basil Brûléed Grapefruit is a trick everyone should have in their back pocket to wow their Easter Brunch guests with ease or pull off a last second dessert.
- ¼ cup granulated sugar
- 4-6 basil leaves
- 2-4 grapefruits (any work; I used ruby red)
- Place the basil and sugar in a mortar and pestle.
- Mash the basil and sugar together in a mortar and pestle (or a bowl with a spoon) until you have a green sugar and only very small bits of basil leaves.
- Cut the grapefruits in half. [You can segment them ahead of time to make it easier for guests to enjoy.]
- Top with 1 tablespoon of sugar mixture.
- Broil or use a kitchen torch and heat until the sugar melts and a hard crust forms.
- Serve with a grapefruit spoon.
