A glossy, grilled citrus gratin at 243 calories. Grapefruit and orange segments in Cointreau, finished under the broiler.
This Gratin of Pink Grapefruit and Orange transforms simple citrus into a genuinely elegant dessert. Segments of pink grapefruit and orange, tossed with Cointreau and a hint of nutmeg, are returned to hollowed-out grapefruit shells and finished under a hot grill until the sugar caramelizes to a golden shine. At 243 calories and 4 WW Classic Points per serving, this is a beautiful make-ahead dessert perfect for entertaining.
Recipe Info
Serves: 4 | Prep Time: 20 minutes | Cook Time: 5 minutes | Calories per serving: ~243
Nutrition per Serving (Estimated)
Protein: 2g | Fat: 0.5g | Carbohydrates: 30g | Fiber: 4g
WW Classic Points: Approximately 4 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 2 large pink grapefruits
- 4 oranges
- 4 tablespoons Cointreau liqueur
- Freshly grated nutmeg
- 4 teaspoons demerara sugar
- Fresh basil leaves, to decorate
Instructions
- Prepare the grapefruit shells. Slice both grapefruits in half through the widest part. Using a grapefruit knife, carefully remove the segments and place in a bowl. Trim away the pith and membrane from the shells and discard, keeping the hollowed shells for later.
- Segment the oranges. Using a sharp serrated knife, cut away the skin and pith from the oranges. Segment the fruit into the bowl with the grapefruit by cutting between the membranes and teasing the segments free with the knife.
- Prepare the shells for baking. Place the empty grapefruit shells on a foil-lined baking tray.
- Flavor the fruit. Add the Cointreau and a light grating of nutmeg to the citrus segments. Mix well.
- Fill and top. Spoon the citrus mixture back into the grapefruit shells. Sprinkle each with a teaspoon of demerara sugar.
- Grill. Place under a hot grill for 4 to 5 minutes, until golden brown and the sugar has caramelized.
- Serve. Decorate with fresh basil leaves and serve immediately.
Serving Suggestions
- Serve immediately after grilling while the topping is still warm and glossy
- Pair with a small biscuit or wafer on the side
- Offer as an elegant, palate-cleansing dessert after a rich meal
- Garnish with an extra sprig of fresh mint for a pop of color
- Serve on a small dessert plate to catch any juices
Tips and Variations
- Prepare the fruit up to a day in advance and refrigerate. Simply pop under the grill for 5 minutes just before serving.
- Watch closely under the grill, as the sugar can go from perfectly caramelized to burnt quickly.
- Cointreau can be omitted for a non-alcoholic version, or substituted with a splash of fresh orange juice for a similar citrus lift.
- Choose grapefruits with sturdy, well-shaped skins so the shells hold together neatly for grilling and serving.
- Basil leaves as a garnish add an unexpected but lovely herbal note against the sweet citrus.
Why This Recipe Works
Using the hollowed grapefruit shells as natural serving vessels is what gives this dessert its charming presentation, requiring no additional dishware. Cointreau adds a sophisticated orange liqueur note that complements rather than competes with the fresh citrus, while the brief time under a hot grill caramelizes the demerara sugar into a glossy, slightly bitter-sweet topping that plays beautifully against the tart grapefruit beneath. It is a dessert that looks far more complicated than the short, straightforward process behind it.
Storage
Prepare the citrus filling up to 1 day ahead and store covered in the refrigerator in the grapefruit shells. Add the sugar and grill just before serving for the best texture.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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