Have You Tried Broiled Grapefruit?

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Fussellette and her Hurler are staying with us on a much-needed vacation from a St. John’s winter that will not end.  We’re not going to talk about how we’ve been mid-blizzard or mid-deep-freeze every day that they’ve been in Ottawa.

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Anyway, Fussellette shares my addiction for grapefruit (the Pie hates them so I never buy them), and she was telling me that you can broil the suckers.  Hot fruit — who knew?

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I looked at a bunch of “recipes” online, and some of them get really fancy, with honey or stevia or agave … one of them grated fresh ginger into the sugar and garnished the darned thing with mint.  I don’t think I can handle that level of sophistication on my breakfast foods, however, so I’m giving you the most basic version here.

Basically, you take your grapefruit.  You cut it in half.

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You’re going to need to cut into the skin on the bottom to level it out a bit.  This is kind of important.

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You’re also going to want to slice in between the membranes of the grapefruit …

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and around the edge, just to loosen things up.

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Then you take a couple tablespoons brown sugar, and you put it on top of the grapefruit.

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I know it seems like a lot, but most of it will dribble off.  Flatten the sugar to cover the flesh of the fruit.  Try to avoid getting too much on the peel.

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The sugar will absorb some of the juice.  Mmmm.

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Shove that under your broiler (in a dish, for Pete’s sake, you’re not a savage) for 3-5 minutes, until it’s all bubbly and drippy.  I think in a less juicy grape fruit or one that was both (a) more level and (b) had more sugar on it, the sugar will caramelize like a pudding.

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I love that the fruit swells and pushes out from the skin a bit.  It’s in your face, screaming EAT ME!

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Then you scoop it up and eat it hot.  HOLY MOLY what an awesome breakfast/dessert treat!

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11 thoughts on “Have You Tried Broiled Grapefruit?”

    1. I don’t see why not! It’ll be harder to make the lemons and limes stand up, though, so you might want to put them in a small heat-proof dish, like a ramekin, to keep them level. I’d also up the sugar for the sour ones and lower the amount for the sweeter orange. Let me know how it goes!

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