It is finally snowing here in New York City! And Florida grapefruit are at their peak now. This is the perfect morning to pucker up, keep warm in front of the oven, and make yourself a sunny broiled grapefruit for breakfast.
Here's how . . .
Recipe: Broiled Grapefruit
1. While pre-heating the broiler, cut the grapefruit in half.
2. Run a paring knife all the way around the grapefruit between the fruit and the rind. This will make the grapefruit easier to eat and helps to release the juice. Try not to cut through the rind. The rounded end of a grapefruit knife makes this easier, but isn't necessary.
3. Remove the seeds and cut out the tough white center. Leave the grapefruit in the rind.
4. Spread some butter across the top of each grapefruit half. Top them with about a tablespoon of brown sugar. You can get creative with spices here too: add a dash of cinnamon, nutmeg, or allspice. Some add honey, others vanilla and ginger. Plain is perfect too, especially first thing in the morning.
5. Put them grapefruits in a broiler-safe frying pan or any other baking pan. I use the frying pan becasue it is easy to grab the handle to pop it into and out of the broiler quickly. Broil for about five minutes. They will be done when the edges begin to bubble and turn brown.
6. Garnish with a cherry or some berries in the center. If there's juice left in the pan, drizzle it back on top of the grapefruit. The serrated edge of a grapefruit spoon ($2 each, Broadway Panhandler) makes this treat easier to eat, but they aren't necessary either.
These can also be served as a first course or as a dessert.
Comments (5)
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When I was a kid, one of my Mom's would send us grapefruit from Florida in the winter and she would make these for us for dessert.
I now live in Florida and have never thought about doing it again until now.
Thanks for jogging the old memory
What...? What the hell -- did it only snow downtown? 'Cause I got nothin' up here except a kid who won't stop asking me, "Oh, Mama, when will snow come to OUR house?"
Anyway, which grapefruits do you like to use for this: white, pink, or red?
I'm not a huge grapefruit fan, but this has piqued my interest, especially with a little brown sugar or cinnamon. And with mercury dipping this weekend, sounds great for a cozy breakfast.
lucky me with a fresh bag of grapefruit in my fridge. Gave it a go for breakfast this morning - yummy! But messy. The fruit doesn't stay together in tight little sections once it's broiled - becomes more looser.
I think for a dessert or 1st, the devil would be in well prepping the grapefruit - you'd almost want to fully excise the fruit from the rind, and have sharp knives ready to cut into bites.
Those serrated spoons might be perfect, but... with a tiny kitchen, I refuse to buy single-purpose tools.
Thanks Chris.
An elegant alternative I recall from a wintry weekend in the Hamptons is to broil grapefruit flesh side down on baking sheets (you are only broiling to warm the fruit through), then remove and spoon on a simple syrup with Grand Marnier (or other favorite flavored brandy). Return to broiler with heat turned off to allow syrup to penetrate, then serve. It's a wonderfullly simple dessert, great after a complicated meal.