Hello friends! I hope you have been surviving this week. Last weekend was absolutely glorious here in DC, and I was hoping the good weather would be here to stay. Unfortunately, the polar vortex decided to revisit the East Coast, so spring will not be here for at least another week.
One of the good things about winter (besides hot chocolate, snowmen, and cuddling by the fireplace of course) is the abundance of great citrus that pops up around this time of year. Grapefruit often gets overlooked when compared to blood oranges or the cute little tangerines I spy at the grocery store. Grapefruit is certainly more of a time investment–it is easy to eat an orange on the go, but a grapefruit requires some patience and time as you cut out each individual section.
This grapefruit brûlée recipe will certainly make you rethink your decision next time you skip over the grapefruit at the grocery store. First, the sugar makes the grapefruit a little more appealing to those who still have not graduated to eating plain grapefruit yet. Secondly, this recipe will impress any guest you have over for brunch thanks to the caramelized top, even though all you did was stick the grapefruit in the oven!
Impressive yet simple, that’s my MO.
Happy weekend—hoping you have lots of warmth and sunshine, no matter where you are in the world!
- Trim 1/4 to 1/2 inch of peel from the bottom of each grapefruit half to stabilize the fruit and prevent it from rocking back and forth.
- Place grapefruit, cut side down, on a paper towel, and let it sit for 5 minutes.
- Invert grapefruit, and sprinkle each half with one tablespoon of sugar. Try to make sure the sugar is distributed evenly!
- Preheat your broiler and place your grapefruit cut side up on a baking sheet lined with aluminum foil.
- Broil grapefruit, watching closely, until the sugar is melted and beginning to turn dark amber, about 8 minutes.
- Let grapefruit cool slightly before serving.