Mixed Citrus "Gratin"

Preparation

1. Step 1

   Slice off bottom and top of 1 grapefruit, cutting just past the white pith to expose the fruit underneath. Stand grapefruit upright on 1 flat end and, using a small thin knife, remove peel and white pith in sections, cutting down sides from top to bottom and rotating grapefruit as you go. Working over a medium bowl, cut along either side of membranes to release segments; discard membranes. Repeat with remaining grapefruit and 2 oranges.

   Step 2

   Using a slotted spoon, transfer segments to a small rimmed baking sheet and sprinkle with demerara sugar and salt. Using a kitchen torch, brûlée until sugar is melted and bubbling and segments are caramelized, about 2 minutes; let cool.

   Step 3

   Meanwhile, slice off bottom and top of lime, cutting just past the white pith to expose the fruit underneath. Stand lime upright on 1 flat end and, using a small thin knife, remove peel and white pith in sections, cutting down sides from top to bottom and rotating lime as you go. Working over a small bowl, cut along either side of membranes to release segments; discard membranes. Pat lime segments dry with paper towels, then coarsely chop.

   Step 4

   Stack basil leaves and gently roll up into a cylinder. Slice crosswise with a rocking motion to make thin ribbons.

   Step 5

   Transfer grapefruit and orange segments to a platter. Serve topped with lime and basil.