| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Fruits, Ice cream, Desserts |
6 |
Servings |
INGREDIENTS
| 6 |
|
Pink grapefruits |
|
|
Vanilla ice cream or frozen |
|
|
Yogurt |
| 1/3 |
c |
Firmly packed golden brown |
|
|
Sugar |
| 4 1/2 |
ts |
Finely chopped peeled fresh |
|
|
Ginger |
|
|
Fresh mint leaves (optional) |
INSTRUCTIONS
Cut grapefruits horizontally in half. Using grapefruit knife or paring
knife, cut all around grapefruit halves and between membranes to release
segments. Place segments in bowl, discarding seeds. Cut segments in bowl,
discarding seeds. Cut all membranes from 6 grapefruit halves; discard
remaining grapefuit halves.
Place large scoop of ice cream in each reserved grapefruit half. Cover and
place in freezer until ready to use. Add sugar and ginger to grapefruit in
bowl and toss gently. Cover and refrigerate at least 2 hours or overhight.
Spoon some grapefruit mixture over ice cream in each grapefruit basket.
Garnish with mint. Serve, passing remaining grapefruit mixture separately.
SOURCE: BON APPETIT, April '93
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