When I was a little girl my favorite Sunday brunches always included Broiled Grapefruit — “drunken grapefruit.” Mom would section the grapefruit and sprinkle them with rum and sugar. Dad would pop them under the broiler and be in charge of making sure they didn’t burn. To my young mind broiled grapefruit was the height of culinary perfection – just the right blend of sweet. sour, bitter, and my first taste of illicit rum.
Broiled grapefruit are still a big hit in our house. My only changes from the original recipe are–I prefer the complexity of brown sugar (or honey) to granulated sugar. I also like adding a pinch of cayenne to intensify the sweetness and a pinch of salt to mellow out the bitterness. The secret is all in the broiling. The heat of the broiler brings out the juices and melds all the components into a über-grapefruity, extra-juicy, deliciousness!
Yield: Serves 2
- 1 large ruby red or pink grapefruit
- 2 tablespoons rum (optional)
- ¼ cup light or dark brown sugar
- Pinch of salt
- Pinch of cayenne
Preheat the broiler and adjust your oven rack to about 4-inches from the broiler.
Cut grapefruit in half crosswise. Cut a thin slice off the bottom of each half so they don’t wobble.
Use a paring knife to cut around each of the segments to release them from the membrane and pith. It’s an extra step but really improves the eating experience. Sprinkle with rum.
In a small bowl, mix the sugar, salt and cayenne together. Sprinkle the mixture over the grapefruit.
Place the grapefruit on a baking sheet and place under the broiler. Broil grapefruit until the sugar has melted, and grapefruit is bubbly and slightly brown, about 4 to 5 minutes.
Transfer broiled grapefruit to individual dishes and serve warm.