Broiled Grapefruit

Posted: October 19th, 2009 | Author: | Filed under: Dairy-free, Dessert, Vegan, Vegetarian | Tags: , | 7 Comments »

Hello friends! It’s been far too long since I posted. A lot has happened in the past few months. I went to Lark Camp, Burning Man, and the Florida Keys for Ed’s cousin Stephanie’s wedding. Oh and did I mention, I got engaged!! That’s right, my dearest Ed asked me to marry him the last night of Burning Man. :) Needless to say, it’s been a flurry of activity for a few months solid, leaving me with very little time or energy to cook, let alone write about cooking. But now that things have calmed down a bit, I can get my head straight and start getting back into my old routines.

Broiled Grapefruit

Tonight I was inspired by three delightful little grapefruits left at our house by the lovely Arlette. She had brought them to our engagement party to make some truly inspired Greyhounds, rimmed with homemade smoked salt. But I digress. Tonight there were no greyhounds– I’m sure mine would pale in comparison to Arlette’s anyway. Instead, I made a dessert that my parents have made for me for as long as I can remember: broiled grapefruit. It’s incredibly quick and easy to make. It doesn’t even really need a recipe.

First, turn your broiler on. Then cut your grapefruit in half horizontally and place it on a cookie sheet. Use a sharp knife to cut the edges of each triangle, which will make them easier to remove with a spoon later. Sprinkle with granulated sugar, followed with a bit of sherry. Place in broiler for about 8-9 minutes, until it starts slightly blackening on top (but don’t let it burn!). Take it out of the broiler, let it cool for a few minutes, and eat it with a spoon. Be sure to slurp up all the tasty juices from each grapefruit half! Getting messy is half the fun.

Broiled Grapefruit


7 Comments on “Broiled Grapefruit”

  1. 1 jessica said at 8:32 pm on October 19th, 2009:

    They have this at Snug Harbor in LA! Yum!!

  2. 2 mooflyfoof said at 8:40 pm on October 19th, 2009:

    Neat! I’d never heard of it outside of my family before. I wonder where it comes from.

  3. 3 Arlette said at 10:44 pm on October 19th, 2009:

    When I saw this on Flickr, I went “No WAY! Broiled grapefruit? She’s a GENIUS!” So it looks like we’ve floored each other with our respective grapefruit tactics!

  4. 4 Joel said at 1:28 pm on October 25th, 2009:

    That looks delicious, especially in that wabi-sabi bowl.

    Arlette: how do you smoke salt? Wikipedia says it’s tough to keep condensation from dissolving it. Do you just make sure it stays really hot?

  5. 5 Arlette said at 11:32 pm on October 27th, 2009:

    @Joel: Actually, it’s my roommate who makes the smoked salt. When he has the smoker going for ribs or bacon, he puts half a pound or so of course salt on an empty rack and leaves it in for several hours. It’s amazing!

  6. 6 Arlette said at 11:39 pm on October 27th, 2009:

    “Coarse salt,” not “course salt”! Dang.

  7. 7 Joel said at 9:04 pm on October 30th, 2009:

    Of course you meant coarse.

    It’s coarse, of course,

    But everyone talks as though course is coarse…

    (sorry, couldn’t resist)


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