- 1 cup frozen unsweetened strawberries, thawed
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2 tablespoons butter, softened
- 2 ruby red grapefruits
- 2 tablespoons brown sugar
- 2 teaspoons flour
- 1/4 cup toasted sliced almonds
Place strawberries in food processor. Cover; process 20 seconds or until smooth. In a small saucepan, mix strawberry puree, juice, granulated sugar and cornstarch. Cook over medium heat until bubbly. Cook 3 minutes or until thick. Set aside.
Place oven rack in topmost position. Heat oven to Broil. Line baking sheet with sides with foil. Spread butter over 8x10-inch section of foil.
To segment the grapefruit, slice off the top and bottom to expose the flesh. Stand the fruit on a flat end. Using a sharp knife to follow the curves of the sides, cut off the peel down to the flesh. Holding the fruit over a bowl, cut the segments free of the membrane on each side. Drain segments well; pat dry with paper towel. Place segments close together over the butter. In small bowl, mix brown sugar and flour. Sprinkle over the grapefruit. Broil 2 to 3 inches from heat 3 to 5 minutes or until bubbly and lightly browned.
To serve, spoon about 2 tablespoons sauce on each of 5 dessert plates. Top with broiled grapefruit. Drizzle with some of the pan juices. Sprinkle with almonds.
Makes 5 servings.