Rise and shine pink grapefruit brulee

By • December 3, 2010 30 Comments

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Author Notes: Many a holiday we spent with the in-laws. After "us kids" started having children, my mother-in-law elected to go by "Nonnie." Before she became a grandmother, and after, she always served the most elegant holiday breakfasts to us all. But what stands out the most in my mind is how she would prepare a broiled grapefruit half for each person upon rising. We were all allowed to get up whenever we wanted on Christmas morning. As we wandered downstairs, our individual grapefruit would be waiting. She deftly cut the sections of the grapefruit perfectly with a grapefruit knife, drizzled maple syrup on top with a sprinkle of cinnamon and then browned it under the broiler. Of course she served these with her endless supply of grapefruit spoons to everyone who wanted one. The care that she took with each one always made us feel so special. And best of all, you got to talk with Nonnie, in the kitchen, usually just you two, as you savored your warm grapefruit. She exuded a delightfully sunny kind of rise and shine outlook that was rather contagious. It was a wonderful way to start the morning. Once everyone was up, we then all sat around a huge table for a sumptuous feast; sometimes we were a table of 14...but it was talking with Nonnie over that perfect grapefruit half that I remember most fondly. I am adding my sumac to the recipe. I think Nonnie would have liked it this way, too. This recipe is dedicated to her. - SagegreenSagegreen

Food52 Review: This recipe is delightful -- easy, interesting and healthy. I skimped on the sumac (was scared it would be too much). Don't! It's delicious and I would have enjoyed it with the full amount. If anything, I'd try it with less sugar, since I like my grapefruit tart. This is a wonderful winter recipe that could work for breakfast/brunch, or even a dessert with some cookies. Try it and add your own spice combination. This is my new go-to afternoon snack --a slightly warm grapefruit is more satisfying and comforting than a chilled one on a winter day. Just line your pan with parchment paper or foil -- the sugar/juices left a broiled-on mess. – AllieThe Editors

Serves 2

  • 1 fresh pink grapefruit
  • 1 tablespoon or less of maple syrup (or chestnut honey) and also a sprinkle of brown sugar, to taste
  • sprinkle of nutmeg
  • sprinkle of cinnamon
  • 2 teaspoons ground dried sumac (rhus glabra, available at world spice http://www.worldspice.com/spices/0171sumac.shtml)
  • a few sweetened dried cranberries or cherries, optional
  1. Cut the grapefruit in half and remove the pits.
  2. Cut along each section line and all around the perimeter down to the bottom, using a grapefruit knife, if you are lucky to have one, or other small serrated knife.
  3. Drizzle the maple syrup on each grapefruit half. Sprinkle the brown sugar, nutmeg, cinnamon and sumac on top. If there is a small cavity in the middle, stuff in some dried cranberries or cherries) there.
  4. Broil for 5-7 minutes until the top starts to turn golden brown with parchment underneath to catch any drips. Serve with grapefruit spoons, if you have them, or regular spoons will work fine, too, especially if you have cut along all lines well. Savor each bite.

More Great Recipes: Fruit|Breakfast & Brunch|Desserts

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