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recipe after the jump
Pomelo BrulÃ©e adapted from Food Network
I made the same mistake I always do when broiling — I walked away. The smell of burning sugar brought me racing back into the kitchen. As it turned out, this was a good thing: the topping had caramelized, stopping just short of bitter. Delicious.
1 pomelo at room temperature
2 tablespoons cold unsalted butter, cut into bits
2 tablespoons packed dark brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon fine salt
Position a rack in the upper third of the oven. Preheat the broiler to high.
Peel pomelo, then loosen the segments by cutting along the membranes with a paring or grapefruit knife. Arrange segments in a small gratin dish in one layer and sprinkle with dark rum — up to 8 teaspoons, though I used much less.
In a small bowl, combine the butter, sugar, flour, allspice, and salt. Using your fingertips, pinch the ingredients together until the mixture forms soft crumbs. Sprinkle the crumbs evenly over the pomelo.
Place gratin dish under the broiler and broil until the crumbs are lightly browned, bubbling, and shiny, about 7 minutes. Serve immediately or cooled slightly, topped with Greek yogurt.