Ok, it’s not exactly a local and seasonal ingredient here in PA, but I never say no to free food. Over X-mas break, my mom shared with me part of a 5 lb bag of grapefruit, and now that it’s well after New Year’s, I’m scratching my head and stuck trying to figure out how to prepare these fruits that are fading fast.
After poking around online and looking through a few cookbooks from the 60’s, I came across a recipe for Broiled Grapefruit. I played around with which proportions of the cinnamon, sugar, and butter I like best and here’s my favorite version of a warm, healthy breakfast or midday snack:
Broiled Cinnamon Grapefruit:
- Sharp, serrated knife, Small bowl, Small sheet pan or piece of aluminum foil (if you don’t have a dishwasher like me, you learn how to avoid dirtying unnecessary dishes!), Spoon/teaspoon, Oven or Toaster oven
- 2 ruby red grapefruits
- 1 tsp sugar
- 1/2 tsp cinnamon
- 6 pea-sized dabs of margarine (less than 1 Tbsp total)
1) Using the knife, cut the grapefruits in half crosswise. Remove each of the segments and put them in the bowl, leaving behind the segment dividers. Feel free to wring out the juice from these, add a Tbsp of sugar and drink up!
2) Choose the biggest/prettiest grapefruit shell and use the spoon to scrape out the leftover flesh. Turn on your oven to low heat (250 F), and put the shell upside down on an upper rack (this is going to act as the bowl you eat the final dish out of, and we want it to get warmed the whole way through).
3) While the shell is warming, in the small bowl add the dabs of margarine, cinnamon and sugar to the grapefruit segments. Stir to make sure all of the segments are well coated with the sugar and cinnamon.
4) Remove the shell from the oven after it is warm all the way through. Turn the oven to High/Broil. Put the grapefruit mixture in the shell, and broil on a middle rack for about 5 minutes or until the margarine is melted, and the grapefruit segments and shell are starting to brown.
What to drink? Coffee or Skim Milk