Brûléed Grapefruit with Yogurt, Olive Oil & Pistachios

Brûléed Grapefruit with Yogurt, Olive Oil & Pistachios
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Part of our role as mothers is knowing our children. I mean really knowing them. We have the privilege of seeing the good, the bad and the ugly on daily basis and we don’t take lightly the responsibility we have help them develop into awesome human beings.

We know full-well that no two kids are alike. In fact, between our five kids there are more differences than similarities. Our kids know where they stand with us because we are the ones constantly asking the questions. This week we decided, in the spirit of Mother’s Day, that we would have our kids ask us some questions and gain a little insight as to how they view us as mom’s. With a little help from dad, the results came in and had us crying with laughter and pride. So we decided to share with you a little print out.

While you’re reading over the results, do us a favor and treat yourself to this brûlée grapefruit. We used a fancy torch to brûlée because sometimes, when you’re a mom, and you’re home alone, and your kids are quiet—you want fancy. If time and resources aren’t available, the broiler setting on your oven will do just fine.

Brûléed Grapefruit with Yogurt, Olive Oil & Pistachios

Serves 4


2 large grapefruit, halved crosswise
1/4 cup granulated sugar
1/4 cup water
2 sprigs mint (add more for garnish)
4 tbs raw sugar
1/2 cup plain greek yogurt
2 tbsp good olive oil
1/4 cup pistachios, coarsely chopped


1 professional kitchen torch


  1. Rim ¼ inch peel from the bottom of each grapefruit half to stabilize the the fruit and prevent it from rocking back and forth. Place grapefruit, cut side down, on paper towels to dry for 5 minutes.
  2. In a small sauce pan, heat the water, granulated sugar and mint sprigs over medium-high heat. Once it begins to boil, turn the heat down to low and simmer until sugar dissolves. Set aside to cool.
  3. Turn grapefruits over.
  4. Using a small, sharp serrated knife, cut the grapefruit at the place where the pulp and the rind meet. Instead of plunging the knife in straight, place it at a slight angle with the point toward the center to accommodate the curve of the fruit. Using a sawing motion, make your way around the fruit.
  5. Once you have freed the flesh from the peel, free up the segments. Carefully slice on either side of each thin membranes separating the segments. Start in the center of the fruit and, using gentle sawing motions, work your way out to the pith.
  6. Carefully pour one tablespoon of the mint syrup over each grapefruit half. Sprinkle 1 tablespoon raw sugar evenly over each grapefruit half. Using a kitchen torch, heat sugar until melted and beginning to turn dark amber. You can also use a preheated broiler. In this case, transfer grapefruit, cut side up, to a rimmed baking sheet lined with foil. Broil grapefruit, watching closely to prevent burning, until the sugar is melted and beginning to turn a dark amber. About 8 minutes.
  7. After sugar (or grapefruit if using the broiler method) has cooled, place each grapefruit half on to desired serving plate. Dollop each with 2 tablespoons of yogurt. Drizzle ½ tablespoon of good olive oil over the top of the yogurt, then sprinkle each with 1 tablespoon chopped pistachios. Serve immediately.