+
0 (0)

Category: Desserts

Broiled citrus with shiso

That beautiful leaf, artfully placed under your toro (tuna belly) sashimi, isn't just the Japanese equivalent of an old-school sprig of parsley. It's a captivating herb that's sort of cinnamon-y, sort of basil-ish, kind of anise-like. You might catch a ... Read more

Total time: 30 minutes | Serves 4
Note: From test kitchen director Donna Deane. Pink navel oranges and cocktail grapefruit are available at well-stocked supermarkets. This recipe calls for four wide, shallow ramekins (about 5 inches wide and 1 inch deep).
  • 2 pink navel oranges
  • 2 white grapefruit
  • 4 teaspoons sake
  • ΒΌ cup packed brown sugar
  • 2 tablespoons sliced shiso leaves, cut into thin strips

Step 1Cut the peel off the oranges and grapefruit: With a sharp knife, slice off the very top and bottom of each fruit. Starting at the top and cutting downward along the curve of the fruit, continue to remove the peel from the fruit, cutting away all skin and pith, as well as the outer membrane. Then remove each segment from the fruit by cutting along the membrane between each section; place the segments in a medium bowl.

Step 2Toss the orange and grapefruit segments with the sake. Use a slotted spoon to lift the fruit from the sake and arrange in each of four individual ramekins. Sprinkle 1 tablespoon brown sugar over the top of each ramekin.

Step 3Place the ramekins on a baking sheet and place on the rack closest to the broiler. Broil just until the top is browned, 1 to 1 1/2 minutes, then remove from the oven. Sprinkle the sliced shiso leaves over the top of each ramekin. Serve immediately.

Each serving:
145 calories; 2 grams protein; 36 grams carbohydrates; 4 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 6 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Haroset bars
Paris-Brest
A Veritable Pumpkin Pie
Hungarian Chocolate-Walnut Torte