How to Broil Grapefruits
Broiled grapefruit is the unsung heroes of the dessert world. Tart and tangy, mixed with a little creamy sweetness, this dish is as fast and easy to make as it is to eat. Raw grapefruits include health and nutrition benefits such as Vitamin C and fiber, but the bitter undertones don't make them a popular dessert choice. A broiled grapefruit turns the healthy goodness of this pink citrus fruit into a taste-bud-friendly experience, even for grapefruit-eschewing children. Does this Spark an idea?
Other People Are Reading
Things You'll Need
- Two unpeeled grapefruits
- Small bowl
- Spoon
- Serrated knife
- 1/3 cup of brown sugar
- 1/2 teaspoon of ground cinnamon
- 1 1/2 teaspoons of softened unsalted butter
- Glass casserole dish
Instructions
-
-
1
Halve each grapefruit, and cut the individual segments with a sharp knife. Cut down to the bottom of each segment, so the sugar and butter you'll add later can get inside the entire grapefruit.
-
2
Microwave the 1/2 cup brown sugar, cinnamon and butter in a small bowl for 30 seconds, and stir into liquid. Set aside the remaining 1/3 cup of brown sugar for sprinkling later.
-
-
3
Pour the sugar, butter and cinnamon mixture over the top of each grapefruit half, as well as down the sides of each segment.
-
4
Sprinkle the top of each grapefruit half with granulated brown sugar. Work the brown sugar into the segment sides with a spoon, to ensure even distribution.
-
5
Place the grapefruit halves under the broiler in a glass casserole dish for four to six minutes, or until the sugar starts bubbling.
-
6
Remove the grapefruits from the broiler, and cool them for two minutes before serving.
-
1
Tips & Warnings
Practice preparing and broiling one grapefruit half, so you can adjust the ratio of ingredients to taste before attempting to broil several grapefruits for a party.
Don't use a sugar substitute for this recipe. The sugar won't bubble or distribute properly through the grapefruit.
References
- Photo Credit Brand X Pictures/Brand X Pictures/Getty Images
