Another
random recipe
random recipe?

For 4 people, you will need:



Nutritional information:

Whole recipe
Calories
1864
93%
Proteins
15g
6%
Carbohydrates
415g
39%
Fats
16g
2%
 Per 100 g 
Calories
86
4%
Proteins
1g
<1%
Carbohydrates
19g
2%
Fats
1g
<1%
 Per person 
Calories
466
23%
Proteins
3g
1%
Carbohydrates
103g
10%
Fats
4g
1%
Traffic
  • Recipe seen 181,467 times
Rating
  • Already noted 8 times
  • Average note : 2.6/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 55 min.
Preservation : To eat right now.


At what time?

timeAt what time will I finish if I start at...?
At what time should I start if I want to finish at...?
Work that out...

How much will it cost?

 For 4 people : 3.48 €
 Per person  : 0.87 €

 Change currency:

 Note : These prices are only approximate. Read more...



email Get latest news in your e-mail box?

Next message on 2014-11-02

Step by step recipe:


1
Peel 2 grapefruits and arrange in small dishes.
Fresh fruit in sabayon : Photo of step #1
2
Collect the grapefruit juice, strain, and use to make sabayon.
Fresh fruit in sabayon : Photo of step #2
3
Just before serving, cover the grapefruits with sabayon, and sprinkle with a pinch of 4 pinches Citrus crunch.
Fresh fruit in sabayon : Photo of step #3
4
If you use 4 Pears instead of 2 grapefruits, peel and cut them in quarters, discard the core.

Poach in a light syrup made with 300 ml water, 150 g caster sugar, and juice of ½ lemon, until soft (check by piercing with a knife).
Fresh fruit in sabayon : Photo of step #4
5
Cut each quarter into small dice and drain thoroughly.
Fresh fruit in sabayon : Photo of step #5
6
Put a layer of diced pear into dishes either alone, or on top of grapefruit segments.
Fresh fruit in sabayon : Photo of step #6
7
To serve, cover the pears with sabayon, and sprinkle with a pinch of citrus crunch.
Fresh fruit in sabayon : Photo of step #7

Remarks:

This dessert is fairly quick, and the fruit can be prepared in advance, only the sabayon must be made at the last minute.

Source:

Home made.

Last modified on: February 21th 2011

Back to top of page


You might also like:

New leavened breadClarified butterMarzipan (almond paste)Chocolate eclairsFruit crumbleCrème bruléeBaked apples from St Aubin le VertueuxFinger biscuits
Nota: Rollover photos with your mouse to see recipe title.

email Get latest news in your e-mail box?

Next message on 2014-11-02

Post a comment or question:

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Your first name or pseudo: (optional).

Please check/tick this box to show that you are a real human being (protection against Spam)*.


I am not a leaving thing

rss You can also get a RSS feed on last comments of this recipe.

Back to top of page


Follow this recipe

If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.
Note: You will need to confirm that you want to follow this recipe.
My e-mail address is:

Please check/tick this box to show that you are a real human being (protection against Spam).

One thing you should
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Quick access to cooking-ez.com
Recipes:
My EZ Cooking:
Know How:
All about this site:
Do-it-yourself:
Miscellanous:
Contacts: