Peel 2 grapefruits and arrange in small dishes.
Collect the grapefruit juice, strain, and use to make sabayon.
Just before serving, cover the grapefruits with sabayon, and sprinkle with a pinch of 4 pinches Citrus crunch.
Cut each quarter into small dice and drain thoroughly.
Put a layer of diced pear into dishes either alone, or on top of grapefruit segments.
To serve, cover the pears with sabayon, and sprinkle with a pinch of citrus crunch.
Last modified on: February 21th 2011