October 19, 2015

Broiled Grapefuit

I have a habit of jotting recipes on scraps of paper and putting them randomly in the pages of my cookbook. Sometimes, it's irritating not being able to find what I am looking for. At other times, its a delight; like yesterday when I was looking though the cookbook for fun and discovered this recipe from eons ago.

It was a weekend getaway at Lavender Hill Bed & Breakfast in Sonora, CA. The owners Charlie and Jean served the most scrumptious breakfast and the highlight was the Grapefruit. I was initially a little skeptical, but hey - it was really delicious. A little rum and brown sugar can transport this fruit to the upper echelons of the food world.

Ingredients: (for 2 servings)

1 large Grapefruit
3 tbsp. brown sugar
1 tbsp. Captain Morgan's Spiced Rum (optional)
1 tbsp. salted butter
2 tbsp. chopped and toasted pecans (optional)


Cut a grapefruit in half. Slice the base of each half slightly, so that it can sit on a tray or a plate without tilting.

Using a serrated knife, loosen the grapefruit by running the knife all around the fruit. Also cut the segments but leave fruit in the shell.

Mix the brown sugar, rum and butter together and spoon over the top of the grapefruit in smooth layer. Top with pecans, if desired.

Broil it in the over for about 5-6 minutes until the sugar mix starts to bubble and slightly caramelize.

Serve warm.