Best 6 Baked Grapefruit Alaska Recipes

BAKED GRAPEFRUIT ALASKA

Steps:

• Cut grapefruits in half.
• Carefully remove fruit sections; set aside fruit skins.
• Mix grapefruit sections with grapes and berries in a small bowl.
• You can add a bit of sugar, if you'd like them sweeter. Sometimes I sprinkle them with orange juice, although if you'd like them to be very fancy, you could toss the fruit with a little bit of champagne.
• Refill grapefruit skins with berry mix.
• Beat egg whites and cream of tartar in a cold mixing bowl until stiff peaks form.
• Fold in sugar.
• Cover fruit with merangue.
• Bake at about 500 degrees until just golden brown.
• It's easiest just to keep an eye on them until they look right; it really dos't take that long.

BAKED GRAPEFRUIT

Steps:

• Heat oven to 450 degrees F. Remove the ends of the grapefruits to stabilize on the cutting board. Using a sharp knife, remove the skin and bitter pith from the flesh. Over a small bowl, hold grapefruit in 1 hand and carefully remove the segments by sliding the knife between the flesh and the membrane. Toss grapefruit pieces with brown sugar and vanilla and divide among 6 ramekins. In a large bowl, beat egg whites until light and fluffy. Add sugar and beat until meringue is glossy and holds stiff peaks. Top each ramekin with 1/4 cup of ice cream. Cover with meringue and bake until golden brown, about 7 minutes.

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

KELLYMAC'S BAKED GRAPEFRUIT

Steps:

• Use a knife to separate the grapefruit into sections.
• Sprinkle 1/2 tbsp of brown sugar on each half.
• Drizzle 1/2 tbsp of honey on each half.
• Bake at 350 for 12 to 15 minutes or until top has formed a carmalized crust.
• Garnish with mint.

GRAPEFRUIT ALASKA

Steps:

• Preheat oven to 425°F.
• Halve grapefruits crosswise and with a grapefruit knife cut out sections from between membranes. Transfer sections and any juices to a large bowl and stir in 2 tablespoons sugar. Gently peel away and discard inner membranes from grapefruit halves, leaving rinds intact, to form 4 hollow, dry cups. Divide grapefruit mixture among cups.
• In a bowl with an electric mixer beat egg whites on low speed until frothy. Increase speed to medium and beat until whites just hold soft peaks. Gradually beat in remaining 4 tablespoons sugar and beat on high speed until meringue is stiff and glossy.
• Put 1 scoop ice cream in each cup and top with meringue, spreading evenly to seal edges. Put cups on a baking sheet and bake in middle of oven 8 to 10 minutes, or until meringue is golden. Serve immediately.

BAKED GRAPEFRUIT

Steps:

• Halve grapefruits and remove pith with a knife.
• Loosen the sections.
• Pour some honey into the centre of each grapefruit. Alternately drizzle the top with honey or maple syrup (thanks Ladypit!).
• Sprinkle with cinnamon.
• Bake at 190C/375F for 15 minutes.