Broiled Grapefruit with Honey Yogurt and Granola

Broiled Grapefruit with Honey Yogurt and Granola

Yesterday was a painfully cold day, with winds that rushed through every little gap in my clothing and chilled my core. I pulled my coat tight and cursed winter, shouting to my companion that I have had enough of it already. On the bright side, however, it was also a notably sunny day. Not a cloud in sight. I took advantage of the warm afternoon light to photograph these broiled grapefruit beauties while Cookie napped in front of the space heater.

Grapefruit, when broiled with a sprinkling of sugar, caramelizes and complements its inherent bittersweet flavors. Though this cooking method is as simple as can be, the broiled grapefruit would make quite an impression at brunch, served warm and radiantly pink. Don’t limit the preparation to special occasions, though; broiled grapefruit could brighten any bleary, wintery day. I turned mine into a more substantial meal in itself by adding a side of honey-sweetened goat yogurt and a handful of gingerbread granola (recipe forthcoming). I recommend it. Stay warm, friends!

Broiled Grapefruit with Honey Yogurt and Granola

Author: Cookie and Kate

Recipe type: Breakfast

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 3 to 6

Simply prepared grapefruits, broiled with a sprinkling of sugar, are a beautiful, light brunch option. Serve with honey-sweetened yogurt and a handful of granola for substance.

Ingredients

Broiled Grapefruits

3 grapefruits (I used the sweet Texas Rio Star variety)

6 tablespoons raw sugar or brown sugar (you’ll need two tablespoons of sugar per grapefruit)

sprinkle ground ginger

sprinkle ground cinnamon

dash sea salt

For Serving

Greek yogurt or thick goat’s yogurt

honey, for drizzling

granola (a few handfuls)

Instructions

Preheat broiler. Make the bases of your grapefruit halves flat so they don’t wiggle around: slice off about 1/4-inch of the peel on the base end and the stem end of each grapefruit. Then slice each grapefruit in half, parallel to your initial cuts. Place the grapefruit halves face-down on paper towels for about five minutes to absorb excess moisture.

In a small bowl, mix together the raw sugar or brown sugar (I used a mixture of both) with a sprinkle of ginger and cinnamon and a dash of salt. On a rimmed baking sheet or a 13×9-inch glass baker, place the grapefruit halves face up. Sprinkle each halve liberally with the sugar mixture, using about 1 tablespoon per halve. Broil for 7 to 10 minutes, until the sugar is melted and turning a deep amber. Let the grapefruits cool for at least a few minutes; serve warm or at room temperature with a big dollop of yogurt (swirl in honey if you’d like) and a handful of granola.

Notes

For a crackly, caramelized brûlée topping, use a culinary torch (see Bon Appetit for the method).