I’m finally in DC once and for all.
I made it here last night afternoon after on the subject of 20 hours well worth of driving. I did stop in both Chicago and Pittsburgh right away. It was quite a drive. I really do have to say that Maryland and Virginia are incredibly beautiful states.
I just adore Chicago though. They have everything a woman could desire: Michigan Avenue, deep-dish pizza, pretty men, and the Navy Pier. Hello love waiting to happen! It’s my mission to reunite there soon.
After eating Subway for three days straight on the highway, it’s time for Brûlée people! And not the kind made with creme!
If you’re wondering what Brûlée stands for… It’s french for awesome. Kidding, this means burnt, but that it is a caramelized glucose topping.
If I produced this to get a boy, I question if he’d think I used to be mega incredible? Probably. Caramelizing things does wonders.
Grapefruits with caramelized sugar are simply sophisticated.
And if you have a blow torch it makes it you a lot more awesome.
Now since not many people tend to have blow torches, these can be manufactured in the range under the broiler. I informed you it had been simple!
Let’s get started. Cut your grapefruit in two and section each with a knife. In this manner the brown glucose will really enter the juicy area of the fruit.
Lovely dark brown sugar get sprinkled on top.
Pop beneath the broiler for approximately five minutes. Blow torch them if you’re super cool. Watch out though! Don’t burn off them!
They get decked out with flavor having a little bit of blueberry sauce and greek yogurt.
The blueberry sauce includes sugars, orange juice, vanilla, and cinnamon.
It is time to fall in love with breakfast all over again.
Digging into this was amazing. Special, tart, creamy and fruity. Grapefruits are in period too!
Get your blow torch ready.
Grapefruit Brûlée with Yogurt and Blueberry Sauce
By Monique of Ambitious Kitchen
1 large grapefruit
1/4 cup brown sugar
Preheat broiler.
Prepare your blueberry sauce first by merging blueberries, water, orange juice, and brown sugars together inside a saucepan. Bring to a boil, stirring frequently. Reduce heat to moderate low and add vanilla and cinnamon to sauce. Allow simmer 10 more minutes or until sauce thickens.
To make the Grapefruit Brûlée: Cut the grapefruit in half. Make slit cuts in grapefruit like pictured above. Place the grapefruit into a baking dish facing up. Best each grapefruit half with 2 tablespoons of dark brown sugar. Broil the grapefruit until bubbling and beginning to brown, about 5-7 a few minutes. Watch carefully so that it doesn’t burn. Drizzle extra juices over each offering.
Best each Grapefruit Brûlée with 1/3 glass greek yogurt. Drizzle with warm blueberry sauce.
Serve immediately even though still warm.
Serves 2
Bake Up, Little Suzy- Please carry out!
Elizabeth- I am hoping you try it out.
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