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Caramelised pink grapefruit and vanilla ice-cream

If you don't have a blowtorch, caramelise the grapefruit under a hot grill. This supremely simple dish works well for brunch with yoghurt, or as a light dessert with ice-cream.

You'll need

2 pink grapefruit, peeled and thinly sliced 20 gm panela sugar (see note) To serve: vanilla ice-cream or thick Greek-style yoghurt


  • 01
  • Arrange the grapefruit slices over an oven tray or heatproof platter. Scatter evenly with sugar and use a blowtorch to caramelise the sugar (1-2 minutes). Serve warm with ice-cream or yoghurt.

Note Panela sugar, an unrefined cane sugar, is available from select delicatessens. Otherwise substitute raw caster sugar or brown sugar.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2015

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