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Tangy Surprise on the Fourth : Grapefruit Recipes Put Punch Into Holiday Dessert Treats

June 30, 1988

For a different dessert for a Fourth of July holiday party, surprise everyone with grapefruit. The tangy citrus can be used to create light, refreshing desserts. Both Fresh Grapefruit Supreme and Palm Springs Ambrosia may be made ahead, so they're ready whenever needed.

FRESH GRAPEFRUIT SUPREME

3 grapefruit

2/3 cup water

1/3 cup sugar

1/4 cup curacao or other orange liqueur

1/3 cup toasted sliced almonds

Peel 1 grapefruit with vegetable peeler, removing only outer colored layer. Cut peel into thin slivers. Cover with boiling water and let stand 5 minutes. Drain.

Finish peeling grapefruit, removing inner white part. Peel remaining grapefruit. Section all 3 over bowl, reserving juice and sections.

Combine 2/3 cup water and sugar in saucepan. bring to boil, stirring to dissolve sugar. Add slivered peel and boil 1 minute. Remove from heat and add curacao.

Combine syrup and reserved grapefruit sections and juice in shallow dish. Chill 4 hours or overnight. To serve, sprinkle with almonds. Makes 4 servings.

PALM SPRINGS AMBROSIA

2 grapefruit

1/4 cup powdered sugar

1 (8-ounce) package pitted dates, cut in half lengthwise

1/4 cup white Port

1/2 cup walnut halves

1/4 cup shredded coconut

Working over bowl to reserve juice, peel and section grapefruit. Sprinkle with sugar. Add dates and Port, then chill. To serve, stir in walnuts and coconut. Makes 4 servings.

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