Roasted Grapefruit
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1grapefruit
- ⅓cup muscovado sugar
- 2teaspoons finely chopped mint
Nutritional analysis per serving (2 servings)
132 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 32 grams sugars; 1 gram protein; 7 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the grapefruit in half and thoroughly loosen all sections with a knife. Dry the cut surface with a paper towel.
- Step 2
Put the sugar in a 10-inch heavy skillet and place over medium-high heat. Add 2 tablespoons water to the pan and swirl it into the sugar. Continue swirling until the sugar melts and darkens slightly, approximately 3 to 5 minutes; do not let it burn. Immediately add the grapefruit halves, cut sides down, and turn off the heat.
- Step 3
Move the grapefruit in the pan to coat the surface. Using tongs or two spoons, transfer to serving dishes, cut sides up. Sprinkle with mint and serve immediately.
Private Notes
Comments
we serve baked grapefruit in SE arizona all the time at our B&B... will certainly try the addition of mint and muscovado sugar... but our technique is different. We put the sectioned, halved grapefruit in a 425 degree oven for 10 minutes with with a tsp or so of brown sugar sprinkled on top (or agave syrup), and serve with a berry in the center...
It's much easier to broil the grapefruit. After you loosen the sections top the grapefruit with a spoonful of honey, swirl it around to cover, and put it under the broiler until the top bubbles. Takes just a few minutes. I prefer the Texas red grapefruit which is sweeter than the standard.
I peel the red grapefruit with a vegetable peeler and save the peel in the freezer to infuse my tea etc. I then slice the grapefruit into 3 thick slices and trim off the pith with a knife.
I place the slices on a foil lined tray, add tsp sugar of choice, and broil on hi until sugar browns. Dry sugars (white, brown) work best as liquid sugars tend to run off and burn and smoke on tray.
I serve these warm on top of a dollp of Greek yogurt wtih some mint chiffonade. An absolute hit every time.
Can't imagine for the life of me why adding a jigger of cognac to the sugar slurry isn't mandatory for this recipe. Should be.
Any thoughts on doing this with oranges?
Simple and splendid. Tried twice. First with light brown sugar as I didn't have moscovado . Second time with moscovado as written. The fresh mint sprinkle at end is genius for fresh flavor. Neither time looked quite like the photo but no matter, it was a hit with everyone. Once for dessert. Once for breakfast. For all who share here you learned to do this by broiling in Home Ec class, I did too. But broiling is not this technique. This technique is better. IMHO.
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