The perfect antidote to drab winter skies, the bright colors and flavors of citrus perk up even the dreariest of days. Amid the popular lemons, limes, and oranges, the pink-centered grapefruit is sometimes neglected. It’s difficult to eat without a special spoon, and too big to squeeze just a little over your roasted fish. Couple that with its tart flavor, and some would rather skip the grapefruit than deal with the little preparation it takes to make the large citrus palate-friendly. But trust us: this quick recipe makes grapefruit taste like spiced cider with a citrusy kick.
As Sagegreen suggests, this preparation makes a lovely and light holiday breakfast. Its brief time in the oven caramelizes the dried fruit in the center and sugars sprinkled on top, while gently warming the flesh beneath. If you’re cooking for a crowd, you can make several halves at a time (however many you can manage to fit on your baking sheet without crowding them too much). Every bite is a treat, even though it only takes less than ten minutes to prepare and cook.
Slicing around the edges and along each section of the halved fruit helps make up for any lack of a grapefruit spoon, and, just as importantly, allows the syrup to filter between the slices. We used a pastry brush to apply the syrup evenly over each half, but if you prefer to drizzle it, that works, too. Whatever you do, don’t skimp on the spices. They add depth and that intoxicating holiday aroma to this brulee. If you can’t find sumac, try substituting a sprinkle of lemon zest and a teensy pinch of salt. Don’t forget to line your baking sheet with parchment paper or foil, or the juices and sugar will caramelize on your pan (thereby making an easy breakfast a laborious one).
Don’t save this recipe for the holidays, or even for the morning hours. It makes a great afternoon snack or light dessert on any winter day. Plus, isn't it fun to say, "brulee?"
Rise and Shine Pink Grapefruit Brulee by Sagegreen
1 fresh pink grapefruit
1 tablespoon or less of maple syrup (or chestnut honey), and also a sprinkle of brown sugar to taste
Sprinkle of nutmeg
Sprinkle of cinnamon
2 teaspoons ground dried sumac
A few sweetened dried cranberries or cherries, optional
How do you enjoy grapefruit in and out of its peel? Share your tips and ideas in the comments section below.
Like this post? See the Easy Everyday topic from last week: Chesapeake Spiced Salmon Cakes.