I'm a little behind on life right now. My laundry is piled high. My car still smells like roasted garlic. I've resigned to wearing my hair up because it's grown into its hippie stage -and let's face it- I'm not fashionable enough to compensate.
Where I do compensate is with food. That I've got down. I know what's what.
This grapefruit is what's what. It's what you can make in 15 minutes when you are busy recipe testing like a madwoman. Alrighty?
When I pulled these out of the oven, my mom and sister were so perplexed. They apparently never have heard of such a thing and had a very strong *mind=blown* reaction. It's as if I panned gold from the street gutter.
I don't know if they'll think of grapefruit the same way.
So if you have not had warm, sugary grapefruit pulp before, now's the time! Now you know.
Now we can go back to laundry.
INGREDIENTS: (serves 3-6)
- 3 grapefruits
- 6 tablespoons raw turbinado sugar
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- sprinkling of fleur de sel
- Preheat broiler. Line a half sheet tray or similar sized ovenproof dish with aluminum foil.
- Cut the grapefruits in half, horizontally and place flesh side down on some paper towels for about 5 minutes, just to absorb excess moisture.
-Stir together the sugar, cinnamon and chili powder.
-Place grapefruits face up on the sheet tray; cut off a small section of the base so that the tops are parallel to the sheet tray (you want the broiler to cook them evenly). Remove any visible seeds.
-Spread the sugar mixture evenly over the flesh, about 1 tablespoon on each half. Sprinkle with fleur de sel.
-Broil 7-10 minutes, until sugar is melted and amber.
-Let cool a minute before eating.
Note: You’ll want a knife to assist you with eating- but it’s so worth the effort!