The best, and really only, way to eat citrus all season long:
Winter fruit is hard to get excited about when you live in the Northeast. All summer long I stuffed my face with berries and stone fruit. Then, come fall, I jumped at the opportunity to lug bags of apples and pears home to snack on and bake with. But now, all that's left is yet more apples and pears to eat and I am simply tired of them.
Luckily, there is citrus. It may not be coming from the local farms here on the East Coast, but unfortunately, not much is at this time of year. My fridge is packed with clementines, grapefruit, and tangerines, and I am a happy girl. But how do I make citrus even better all winter long? I brûlée it of course.
Yes, brûléed citrus may sound fancy, but it's really just a French word for a process that's pretty simple. It's a go-to part of my winter brunch spreads--it always seems to impress and it's a bright and cheery addition to the table. Or if you're trying to take it easy after a holiday season full of cookies, cakes, pies, and more, it's a light dessert that will still satisfy your sweet tooth.. Once you've mastered it, get creative.
, use that. I love drizzling a bit of maple syrup on top of whichever sugar I use, to add a bit more sweetness and flavor.Or leave the sugar behind and just use jam. Spread your favorite jam on both halves and broil. Apricot jam is lovely, so is raspberry, especially on blood oranges. Or if you want to intensify the citrus notes, try marmalade.Warm, wintery ground spices are welcome here. Think ground cinnamon, cloves, ginger, or cardamom.
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