I’m finally in DC once and for all.
I managed to get here last night afternoon after approximately 20 hours value of driving. I did stay in both Chicago and Pittsburgh right away. It was quite a drive. I do have to say that Maryland pigs feet and Virginia are incredibly beautiful states.
I simply adore Chicago though. It has everything a woman could need: Michigan Avenue, deep-dish pizza, adorable 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 road, it’s time for Brûlée people! And not the kind made with creme!
If you are wondering what Brûlée stands for… It’s french for awesome. Kidding, this means burnt, but that it is a caramelized sugar topping.
If I produced this for the boy, I wonder if he would think I was mega incredible? Probably. Caramelizing things will wonders.
Grapefruits with caramelized glucose are simply just sophisticated.
And if you have a blow torch it makes it you even more awesome.
Now since not many people generally have blow torches, these could be manufactured in the oven beneath the broiler. I informed you it had been simple!
Let’s begin. Cut your grapefruit in half and section each having a knife. In this manner the brown glucose will really enter the juicy part of the fruit.
Lovely brown sugar get sprinkled on top.
Pop under the broiler for about five minutes. Blow torch them if you’re super cool. Watch out though! Don’t burn off them!
They get dressed up with flavor using 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. Nice, tart, creamy and fruity. Grapefruits are in period too!
Get a blow torch prepared.
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 combining blueberries, water, orange juice, and brown sugar together inside a saucepan. Bring to a boil, stirring often. Reduce high temperature to moderate low and add vanilla and cinnamon to sauce. Let simmer 10 more mins or until sauce thickens.
To help make the Grapefruit Brûlée: Cut the grapefruit in two. Make slit cuts in grapefruit like pictured above. Place the grapefruit right into a cooking dish facing up. Top each grapefruit fifty percent with 2 tablespoons of dark brown sugars. Broil the grapefruit until bubbling and beginning to dark brown, about 5-7 a few minutes. Watch carefully so that it doesn’t burn. Drizzle extra juices over each portion.
Top each Grapefruit Brûlée with 1/3 cup greek yogurt. Drizzle with warm blueberry sauce.
Serve immediately while still warm.
Serves 2
Bake Up, Little Suzy- Please carry out!
Elizabeth- I hope you give it a try.