I’m finally in DC for good.
I made it here yesterday afternoon after about 20 hours worth of driving. I did stop in both Chicago and Pittsburgh overnight. It was quite a drive. I do have to say that Maryland and Virginia are incredibly beautiful states.
I simply adore Chicago though. It has everything a girl could want: Michigan Avenue, deep-dish pizza, cute men, and the Navy Pier. Hello, romance waiting to happen! It’s my mission to get back there soon.
After eating Subway for three days straight on the road, it’s time for Brûlée people! And not the kind made with creme!
If you are wondering what Brûlée stands for… It’s French for awesome. Kidding, it means burnt, but it’s actually a caramelized sugar topping.
If I made this for a boy, I wonder if he would think I was mega incredible? More than likely. Caramelizing things does wonders.
Grapefruits with caramelized sugar are simply sophisticated.
And if you have a blow torch it makes it you even more awesome.
Now since not many people tend to have blow torches, these can be made in the oven under the broiler. I told you it was simple!
Let’s get started. Cut your grapefruit in half and section each with a knife. This way the brown sugar will really get into the juicy part of the fruit.
Lovely brown sugar gets sprinkled on top.
Pop under the broiler for about 5 minutes. Blowtorch them if you are super cool. Watch out though! Don’t burn them!
They get dressed up with flavor with a bit of blueberry sauce and greek yogurt.
The blueberry sauce includes sugar, orange juice, vanilla, and cinnamon.
It’s time to fall in love with breakfast all over again.
Digging into this was amazing. Sweet, tart, creamy and fruity. Grapefruits are in season too!
Get your blow torch ready.
Grapefruit Brûlée with Yogurt and Blueberry Sauce
- 1 large grapefruit
- 4 tablespoons dark brown sugar
- 1 cup blueberries, fresh or frozen
- 2 tablespoons brown sugar or coconut sugar
- 1/4 cup water
- 1 tablespoon orange juice
- 1/2 tsp vanilla extract
- 1/4 teaspoon cinnamon
- 2/3 cup fat-free plain greek yogurt, divided
Prepare your blueberry sauce first by combining blueberries, water, orange juice, and brown sugar together in a saucepan. Bring to a boil, stirring frequently. Reduce heat to medium low and add vanilla and cinnamon to sauce. Let simmer 10 more minutes or until sauce thickens.
To make the Grapefruit Brûlée: Slice the grapefruit in half. Make slit cuts in grapefruit like pictured above. Place the grapefruit into a baking dish facing up. Top each grapefruit half with 2 tablespoons of brown sugar. Broil the grapefruit until bubbling and starting to brown, about 5-7 minutes. Watch carefully so it doesn't burn. Drizzle extra juices over each serving.
Top each Grapefruit Brûlée with 1/3 cup greek yogurt. Drizzle with warm blueberry sauce.
Serve immediately while still warm.