Broiled Pink Grapefruit

Growing up in New York City, I always lamented the lack of variety in fruit during the winter. Coming from a tropical country, I considered apples and oranges to be pretty boring. Yes, things have changed since the world became more global but the fruit here still pales in comparison. I'm learning to embrace winter fruit- from trying all the varieties of apples our farmers have to share to all kinds of citrus- particularly grapefruit, which I've never been a huge fan of. It's ok but I don't love it. But this recipe adapted from the kitchn @ Apartment Therapy below makes it amazing. It is actually something that I've been thinking about for years. As kids, my mom used to broil oranges over the stove when we had colds. So that burnt, citrus smell connotes comforting feelings for me. In Scotland, I once had broiled grapefruits with some kind of alcohol and brown sugar served at a lovely B&B. I'd been wondering what kind of alcohol that was ever since. (If you have a clue, please let me in on it.)



Broiled Pink Grapefruit

Cut a grapefruit in half. Use a spoon or knife to loosen fruit from skin. Cut segments along the membranes- this allows for easier scooping. Sprinkle each side with about a tbsp. of brown sugar. Set on heat proof tray, broil open side up for 15 minutes in oven or until golden.