Recipe courtesy of Gourmet Magazine
Print
Total:
32 min
Prep:
2 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 ruby red grapefruit, at room temperature
  • 2 large egg yolks
  • 1/4 cup sugar
  • 1/4 cup sweet dessert wine (recommended: Orange Muscat)

Directions

Special equipment: 4 shallow (5 to 6-ounce) individual gratin dishes or a 1-quart shallow flameproof dish; an instant-read thermometer

Preheat broiler. 

Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments from membranes and divide segments among gratin dishes. 

Combine yolks, sugar, and wine in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld mixer at medium-high speed until mixture registers 140 degrees F on thermometer, about 4 minutes. Continue beating over heat until mixture has tripled in volume and forms a thick ribbon when mixer is lifted, 4 to 5 minutes more. Remove bowl from heat. Spoon sabayon over grapefruit segments and broil 4 to 6 inches from heat just until sabayon is browned, about 30 seconds. Serve immediately.

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