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Broiled Grapefruit

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 4
The pleasures of broiled grapefruit are akin to those of a classic crème brûlée, only here the hot caramelized topping gives way to cool, tart-sweet segments of citrus fruit instead of chilled custard. Any grapefruit will work in this recipe; just be sure the fruits are well chilled to produce the best results.

A wonderful starter or appetizer for a weekend brunch or serve as a light dessert after a warm spring or summer day. Great served at a barbeque as a light dessert also.

2 large grapefruits, well chilled
1/2 cup firmly packed light brown sugar
2 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon

Garnish (optional)
Mint sprigs
Whole strawberries or maraschino cherries

Preheat a broiler.

Cut each grapefruit in half crosswise. Cut a thin slice off the bottom of each half, if necessary, so that it will stand upright.

Using a serrated grapefruit knife or a small, sharp knife, loosen the grapefruit segments in each half by first carefully cutting between the fruit and the peel and then by cutting along either side of each segment to free it from the membrane. Leave all the segments in their shells. Place the halves upright in a baking dish.

In a small bowl, stir together the brown sugar, butter and cinnamon. Using your fingers, sprinkle the sugar mixture evenly over the grapefruit halves. Slip under the broiler about 4 inches from the heat source and broil until the sugar is uniformly bubbly, 2 to 3 minutes.

Transfer each grapefruit half to an individual dish and garnish with a mint sprig and a stawberry or a maraschino cherry. Serve immediately.

Makes 4 servings.

Date: February 6, 2005


Reviewer: Bill Cooper MD.
Reviewer: Lisa Evanoff
So good! Served with Baja Pork Tacos!


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