It’s the start of the week and it’s rainy and cold outside so I’m working from home and looking for something to pull together for any easy bite for brunch. Broiled grapefruit seems like a perfect idea! Chilled citrus topped with a gorgeous blend of dark brown sugar with spices of cinnamon and mace then broiled with pats of butter until the sugar is melted and bubbling. Garnish with a luscious maraschino cherry to complete this classic dish.
Typically served for breakfast or brunch, it was also offered up with cocktails. This recipe has been around for decades with many variations on this simple yet elegant dish. Some recipes call for simply a sprinkling of white sugar across the top of the grapefruit before broiling while others use a blend of honey, butter, cinnamon and sugar before topping it with a grilled chicken liver. The chicken liver is a bit much and probably don’t have any on hand so I’m going with a more traditional version.
The Texas Red Grapefruit is the official fruit of Texas and has been grown in the state for over 100 years. Texas is one of the top producers in the US of this sweet and slightly tart citrus fruit. When we were kids my Mom and Dad often ordered grapefruit from a producer in the Rio Grande Valley – these midwinter citrus fruit weren’t always readily available in a small town market. The grapefruit arrived boxed, nestled in wrapping paper and always plump, sweet and beautiful.
The version we love includes brown sugar, ground cinnamon, ground mace, butter graced with a maraschino cherry. Broiled grapefruit comes together quickly, ready from start to finish in about 10 minutes.
Take a few minutes to section your grapefruit before broiling, your guests will appreciate the special touch!
When selecting any citrus look for fruit that are plump and “heavy”. Pick up several and compare, you’ll be surprised at the difference. Store them in the refrigerator, since you’ll want them well chilled for this dish. The contrast between the warm, melted sugar and the chilled fruit hiding underneath is part of the magic.
This vintage recipe is definitely worth revisiting!
Broiled Grapefruit
1 large grapefruit, well chilled and halved
2 tablespoons dark brown sugar
1 teaspoon ground cinnamon
⅛ teaspoon ground mace*
1 tablespoon butter
2 maraschino cherries for garnish, optional
Using a sharp paring knife, cut around the outside between the fruit and the white membrane then cut around each section of fruit. Place the grapefruit in a baking dish.
Combine the brown sugar, the cinnamon and mace in a small bowl, whisking to blend well.
Sprinkle the mixture evenly over the tops of the grapefruit halves.
Cut the butter into pieces and dot each with ½ tablespoon.
Place the oven rack in the upper position. Broil the grapefruit for about 3 to 4 minutes until the sugar has melted completely.
Garnish with a maraschino cherry if desired and serve warm.
*Use nutmeg if you don’t have mace on hand. We prefer Luxardo® maraschino cherries – they’re also wonderful with cocktails! Makes 2 servings.
Broiled Grapefruit
Equipment
- Baking dish
Ingredients
- 1 large grapefruit, well chilled and halved
- 2 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground mace*
- 1 tablespoon butter
- 2 maraschino cherries for garnish, optional
Instructions
- Using a sharp paring knife, cut around the outside between the fruit and the white membrane then cut around each section of fruit. Place the grapefruit in a baking dish.
- Combine the brown sugar, the cinnamon and mace in a small bowl, whisking to blend well.
- Sprinkle the mixture evenly over the tops of the grapefruit halves.
- Cut the butter into pieces and dot each with a ½ tablespoon.
- Place the oven rack in the top – you want the fruit about 4”from the heat. Broil the grapefruit for about 3 to 5 minutes until the sugar has melted completely.
- Garnish with a maraschino cherry if desired. Serve warm.
