Citrus Gratin with Toasted Almonds

This warm citrus dessert is an updated version of the old-fashioned half grapefruit broiled with brown sugar. In addition to vitamin C, the recipe provides vitamin E from the scattering of sweet and crunchy almonds on top.

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  • Total Time:
  • Servings: 4

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  • 2 grapefruits
  • 2 navel oranges
  • 2 tangerines
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon finely grated lime zest
  • 3/4 cup sliced almonds
  • 2 tablespoons turbinado sugar
  • 2 teaspoons vegetable oil
  • Pinch of salt

How to make this recipe

  1. Preheat the broiler. Set the oven rack 8 inches from the heat. Using a sharp knife, peel the grapefruits, oranges and tangerines, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Gently stir in the cinnamon and lime zest.

  2. Spread the citrus sections in individual gratin dishes. In a small bowl, toss the almonds with the turbinado sugar, oil and salt. Scatter the almonds over the fruit. Broil for about 2 minutes, rotating the dishes until the almonds are deep golden brown. Serve at once.

Make Ahead

The recipe can be prepared through Step 1 up to 4 hours in advance.


One Serving 268 cal, 14 gm fat, 1.1 gm saturated fat, 34 gm carb, 7 gm fiber.

Contributed By Photo © Dana Gallagher Published January 2005

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