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Grapefruit Brûlée with Black Peppe

Grapefruit Brûlée with Black Pepper and Brown Sugar
Print Recipe
grapefruit brûlée with black pepper r
Prep Time:5 minutes
Cook Time:5 minutes

Ingredients

  • 2 pink grapefruits
  • 4 tablespoons light brown sugar or white caster sugar
  • Freshly ground black pepper

Instructions

  • Cut each grapefruit in half through the middle (horizontally, not pole to pole). Trim a small slice from the bottom of each half if necessary to prevent them from rolling.
  • Place the halves cut-side down on kitchen paper for 1-2 minutes to absorb excess moisture. This helps the sugar caramelise properly.
  • Transfer the grapefruit halves to a baking tray, cut-side up.
  • Grind a few twists of black pepper over each grapefruit half.
  • Sprinkle 1 tablespoon of sugar evenly over each half. If your grapefruits are small, use slightly less sugar.
  • Using a kitchen blowtorch, hover the flame over the sugar and move it around in circular motions, ensuring all the sugar melts and caramelises. This takes 1-2 minutes per half. Keep the flame moving to prevent scorching.
  • The sugar will bubble, turn golden, and harden into a crisp crust. Serve immediately whilst the caramelised topping is still crisp.

Notes

Alternative Method (No Blowtorch): Preheat your grill (broiler) to high. Place the prepared grapefruit halves on a baking tray and position 10-12cm from the heat source. Grill for 3-4 minutes, watching carefully, until the sugar bubbles and turns golden. Remove and serve immediately.

Notes

  • Pink grapefruit is sweeter than yellow (white) grapefruit and works best for this recipe.
  • The darker the sugar, the more caramel flavour you'll get. Try palm sugar for an exceptional toffee-like result.
  • You can pre-segment the fruit in each half before caramelising if you prefer, but using a serrated spoon to scoop it out ensures you get every bit of flesh and juice.
  • The caramelised sugar is crispest when served immediately but will remain delicious for about 30 minutes before it begins to soften from the fruit's moisture.

Storage

Make-ahead: Prepare grapefruit halves (cut, trimmed, dried) up to 2 hours ahead. Add sugar and pepper, then caramelise just before serving.
Leftovers: Refrigerate in an airtight container for up to 1 day. The sugar will soften but can be re-torched briefly to crisp it up.
Servings: 4