I've been serving broiled grapefruit at holiday brunches for the past 20 years. However, I remove all of the grapefruit from the skin, then take out the membrane then refill each half (I add extra grapefruit so that it is heaping) and pour either rum or vodka on each and put them under the broiler. When they are ready to remove, I add a preserve such as peach or strawberry on top, you can either put it back under the broiler or serve as is...recently I have been adding another fruit such as bananas or berries to the finished product (uncooked). Broied grapefruit is a big hit with everyone I have served it to.
Broiled Grapefruit
This classic brunch item tastes the best when prepared with sweet red grapefruit, preferably ruby red.
2 maraschino cherries, stemmed, and pitted
2 red grapefruits, halved
4–8 tbsp. light muscavado sugar
2 red grapefruits, halved
4–8 tbsp. light muscavado sugar
1. Set an oven rack 4" from broiler; preheat. Halve cherries, set aside. Trim the ends of grapefruits so that they sit flat when upright; transfer to a baking sheet, cut side up.
2. Run a knife around edges and between sections of grapefruit to loosen. Sprinkle each half with 1–2 tbsp. sugar; place 1 cherry half, rounded side up, in the middle of each grapefruit. Broil until bubbling with caramelized sugar, 5–6 minutes.
SERVES 4
