Recipe: Broiled Grapefruit

Recipe: Broiled Grapefruit

Chris Phillips
Jan 19, 2007

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.

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 because 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.

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