Last updated on May 9th, 2018 at 11:41 am

If you’re having a dinner party, this recipe for Grapefruit or Orange Alaska is the perfect show-stopping ending. Sure to impress. It is simple to prepare as well.

2 pink grapefruit or large oranges
1 T (15 ml) sugar
2 T (30 ml) orange liqueur or brandy (optional)
4 generous scoops ice cream (recipe below)

Meringue topping:
2 egg whites
1/2 t (2,5 ml) lemon juice
1/2 cup (125 ml) castor sugar

Ice cream:
1 x 250 g Ina Paarman’s Lemon Cheesecake
1 cup (250 ml) water
2 cups (500 ml) fresh cream

How to
Ice Cream:
Mix as per pack instructions. Leave to stand for 10 minutes. Line muffin pans with paper cups. Heap them with the mixture and freeze

For the grapefruit:
Cut the pink grapefruit or large oranges in half. Remove the segments with a grapefruit knife. Reserve the juice. Scrape all the fibrous membranes neatly out of the shells.

Toss the grapefruit segments with the sugar and liqueur. Add a little of the juice to keep everything moist, then divide the segments between the grapefruit-skin halves. Keep the halves steady and level in tea cups. Place a large scoop of ice cream on top of the fruit. Store in the freezer.

Just before serving:
Remove the grapefruit or orange halves from the freezer.

Preheat the oven to 220C.

To make the meringue, use an electric beater and a glass bowl, or a metal whisk and a copper bowl, but never a plastic bowl. Beat the egg whites until foaming lightly, then add the lemon juice. Continue beating until the mixture stands up in firm peaks. Gradually add the castor sugar, spoonful by spoonful, beating continuously, until the meringue becomes thick and shiny.

Divide the meringue between grapefruit halves. Spread thickly over the ice cream and right down to the edges of the fruit. Fluff up the meringue with the back of a spoon.

Bake the meringue until tinged with brown, +- 5-10 minutes.

Place an unlit sparkler into each dessert. Dim the lights. Give each guest a box of matches and at the count of three – light all the sparklers simultaneously.

By: Ina Paarman

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