Burnt Cinnamon-Sugar Grapefruit
My Nana and my Mom liked to eat grapefruit halves. Each of them had a special knife in their kitchen, gently curved with serrations, that was used just for sectioning the bits of tart/sweet fruit for easy eating. I was almost more fascinated by the tool than enamored of the fruit, which was a bit too sour for a young kid. Then one day I came across a recipe for broiled grapefruit. Sugar was strewn on top and the entire thing broiled until the sugar was crunchy. This blew my mind. It was adult license to take spoonful’s of sugar and just laden them on top of the fruit. Sounded good to me, and I was. For some reason this old-fashioned treat fell by the wayside. Here, Valerie Aikman-Smith and Victoria Pearson use turbinado sugar and a bit of cinnamon for added interest. Check out their Candied Chocolate Mandarins, which are also from their new book, Citrus: Sweet and Savory Sun-Kissed Recipes.
Excerpted with permission. Citrus: Sweet and Savory Sun-Kissed Recipes
Victoria’s garden is full of grapefruit trees, among other citrus, and this is one of her favorite ways to eat them. Broiled until the cinnamon-sugar topping caramelizes, the grapefruits are served warm and sweet. Offer them at breakfast or brunch or as a quick dessert for a weeknight get-together.
- 2 ruby grapefruits or 1 pomelo, halved crosswise
- 1⁄4 cup turbinado sugar
- 1 teaspoon ground cinnamon
- Honey, for drizzling
- Preheat the broiler to high.
- Arrange the grapefruit halves in a baking dish, cut side up. In a small bowl, stir together the sugar and cinnamon, then evenly sprinkle the mixture over the tops of the grapefruit halves. Drizzle with a little honey.
- Place under the boiler and cook for 6 to 8 minutes, until the sugar has caramelized. Serve at once.
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