This simple, delicious recipe mixes hot and cold, sweet and tart. It's from a high-school cooking class of thirty years ago.

　　If there is a problem with eggs in your region, do not prepare this dessert.

　　

Ingredients

Serves 4

　　2 large pink grapefruits

　　6 tablespoons sugar

　　4 large egg whites

　　4 large scoops vanilla ice cream (about 1 pint)

　　

Step 1

Preheat oven to 425°F.

　　

Step 2

Halve grapefruits crosswise and with a grapefruit knife cut out sections from between membranes. Transfer sections and any juices to a large bowl and stir in 2 tablespoons sugar. Gently peel away and discard inner membranes from grapefruit halves, leaving rinds intact, to form 4 hollow, dry cups. Divide grapefruit mixture among cups.

　　

Step 3

In a bowl with an electric mixer beat egg whites on low speed until frothy. Increase speed to medium and beat until whites just hold soft peaks. Gradually beat in remaining 4 tablespoons sugar and beat on high speed until meringue is stiff and glossy.

　　

Step 4

Put 1 scoop ice cream in each cup and top with meringue, spreading evenly to seal edges. Put cups on a baking sheet and bake in middle of oven 8 to 10 minutes, or until meringue is golden. Serve immediately.