’08 Advent Calendar, Day 17

Presenting my new love, the pomelo, dressed up in brulée for the holidays. Doesn’t this look like some fabulous ensemble Shirley MacLaine would’ve worn in What a Way to Go?

For the 2007 Advent Calendar, click here.

recipe after the jump

Pomelo Brulée 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
dark rum
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.

  1. Oh where did you find pomelo?? I haven’t had one since we lived in Taiwan… They are delicious! You’re right about the colors and textures – I’m imagining brocade.

  2. When I first saw the pic I thought the pink stuff was the pickled ginger you sometimes get with sushi…I was relieved when I read what it actually was!

  3. Thanks, Allie. I only had it for the first time a couple of weeks ago, and feel deeply, madly, in love.

    Tina, that really must’ve been a relief…