Gratinated Grapefruit with Port Wine Cream

A decadent and sour dessert found in “Festmat” (Party Food)
published by Hjemmets Kokebokklubb in 1992
Gratinated Grapefruit with Port Wine Cream

Usually I’m not a big fan of grapefruit, but the demerara sugar and the port wine could easily tempt me to try this dessert

Winking smile

6 servings
Preparation: about 15 min.
Cooking time: 10-12 min.
Oven temperature: 200° C / 390° F
Middle shelf in the oven
Not suitable for freezing

8 grapefruits
100 g [3,5 oz] (about 1 1/2 dl / 0,3 pt) demerara sugar
2 tablespoons butter
2 1/2 dl [0,5 pt] cream, 35%
2 tablespoons port wine


[1] Cut the grapefruits in two across and remove the fruit pulp with a grapefruit knife or a spoon.

[2] Clean 6 half grapefruit peels for all membranes, and remove all the mambranes from the pulp.

[3] Mix the pulp with about 1 dl / 0,2 pt sugar and put it int the 6 cleaned peels. Sprinkle with melted butter and sprinkle the rest of the sugar on top. Bake as indicated.

[4] Beat the cream airy and stir in the port wine. The cream may be tasted with 1-2 tablespoons of icing sugar. Serve the fruit warm with cold port wine cream.

[5] The dessert can be prepared the day before, stored in a refrigerator and gratinated just before serving.