26 January 2010

Foraging again... in Rotorua

A visit to my sister's motel in Rotorua resulted in the acquisition of some fabulous free fruit
apples looking a bit scruffy, but in fact they were delicious when I cooked them with some passsionfruit pulp,
and the grapefruit (shown with a lemon to indicate size - they're HUGE)
are destined for a
Grapefruit Meringue Pie.

Base: You may well have a favourite, but I like the crushed biscuit version.
1 1/2 cups biscuit crumbs
5 oz (125 gm) melted butter
1 tsp ground ginger
1/2 tsp ground allspice
You know what to do with this... Refrigerate it till firm.

Filling:
1/2 cup grapefruit juice or rind and juice
1 cup water
1/3 cup sugar
25g butter
3 tbsp cornflour
Combine all and cook while stirring over direct heat until thick and transparent. Add yolks of 2 eggs and stir over boiling water till thick.
Pour into the crust when cool.

Top with a meringue made with 2 egg yolks and 1/4 cup sugar, beaten together, piled onto the grapefruit filling, and then lightly grilled to brown it.


Beats lemon varieties hands down!

Sorry - as is normal in our household, we fell upon the finished article and devoured it before a photo could be taken.

5 comments:

ann'svolcanic said...

yum yum...i picked a grapefruit yesterday and ate it at the bench with teaspoon. Aren't they beautiful? ann

Christine Hobbs said...

they're really sweet - what's the variety?

Christine Hobbs said...

by the way did you try the recipe???

ann'svolcanic said...

no I haven't .Are you joking? I have been told by another blonde that they are supposed to fall off the tree as grapefruit meringue pie.

The variety is citris bloodius oldus grapusfruitus

Christine Hobbs said...

so was it a blonde who planted the tree for you? And what did she tell you would fall off the tomato vines - Bloody Mary's??
Also I think she was mis-informed - I did some research and the variety is actually citrus paradiso volcanicus "Gin and Tonic"
Enjoy!