- 4 large grapefruit
- 2 teaspoons rum extract
- 1/2 cup heavy whipping cream, whipped
- 3 egg whites
- 1 teaspoon cornstarch
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- 8 maraschino cherries
- Halve grapefruit and section; remove membranes. Return grapefruit sections to grapefruit halves. Drizzle 1/4 teaspoon rum extract over each. Top with 1 rounded tablespoon of whipped cream; Place on an ungreased foil-lined baking sheet.
- In a large bowl, beat the egg whites, cornstarch and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Mound 1/2 cup on each grapefruit half; spread meringue to edges to seal. Bake at 350° for 15 minutes or until meringue is browned. Top each with a cherry. Serve immediately. Yield: 8 servings.
Originally published as Grapefruit Alaska in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p163
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