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10 minutes
14 minutes
24 minutes
- 110g caster sugar
- 80ml water
- 2 pink grapefruit
- 125g blueberry
- vanilla or natural yoghurt to serve
- In a small saucepan, combine sugar and water and stir over low heat until sugar dissolves. Increase heat and boil until golden, about 10 minutes, without stirring. Remove from heat, add 1/4 cup warm water carefully, and swirl the pan (be cautious as the mixture will splutter and steam). Set aside.
- With a serrated knife, neatly remove the peel and pith from the grapefruit and oranges, then slice each fruit into 4 equal slices. Create 4 beautiful stacks by alternating slices of grapefruit and orange. Generously drizzle caramel sauce over the stacks and sprinkle with fresh blueberries. Serve alongside creamy yogurt for a delightful presentation.
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