Rich dark rum is brushed over grapefruit halves, which are then sprinkled with sugar and cayenne pepper before broiling. This recipe first appeared in our March 2014 issue with the story Winter’s Brightest Jewel.
- 2 pink or red grapefruit, halved crosswise
- 1⁄4 cup dark rum
- 1⁄3 cup packed light brown sugar
- 2 tsp. ground cinnamon
- 1⁄4 tsp. ground cayenne
- 4 tsp. maraschino cherries, stemmed
- Heat oven broiler. Trim the ends of grapefruit halves so they sit flat when upright; transfer to a baking sheet cut side up. Run a knife around edges and between segments of grapefruit to loosen them. Brush 1 tbsp. rum over each half and sprinkle each with about 1 1⁄2 tbsp. sugar. Dust with cinnamon and cayenne; place 1 cherry in the center of each grapefruit. Broil, rotating pan as needed, until bubbling and slightly caramelized, 5–6 minutes.