Grapefruit and Clementines in Caramel Sauce

  • Active Time 30m
  • Total Time 30m

Serves 8

This elegant and refreshing dessert is great after a heavy meal. And as an added bonus, it's fat free. Tip: Be sure to use a heatproof baking dish when preparing this dessert. It will stand up to the heat from the caramel sauce without having to risk burning your hands when transferring the dish to the dining table.


  • 4 clementines
  • 2 ruby or white grapefruit

  • 1 cup sugar
  • 1/2 cup cold water
  • 1/2 cup hot water


Peel the clementines and cut into sections. Set aside. Peel the grapefruit, removing any white pith. Cut crosswise into rounds about 1/2 inch thick; cut these rounds into halves, then quarters.

Lay the grapefruit in an 8 x 5-inch heatproof baking dish, overlapping pieces; scatter the clementines atop the grapefruit.


Can be made up to 1 day ahead at this point. Cover and refrigerate.

Stir the sugar and 1/2 cup water in a heavy large saucepan over medium-high heat until the sugar dissolves. Increase the heat; boil without stirring until the syrup turns deep amber, occasionally brushing down the sides of the pan with a pastry brush dipped into water and swirling pan, about 12 minutes. Cool 30 seconds. Carefully pour in 1/2 cup hot water (mixture may splatter). Return the pan to medium heat and stir until blended and any hard caramel dissolves.


Sauce can be made 2 days ahead at this point. Cover sauce and refrigerate. Stir over low heat to re-warm before serving.

Pour the caramel sauce over the fruit and serve immediately.

Recipe created exclusively for by Dede Wilson.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4774

nutrition information per serving

145 calories; 0g total fat; 0mg cholesterol; 1mg sodium; 38g carbohydrates; 4g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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