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.
Jump to Comments (30)

Tags: Healthy

Comments (30) Questions (1)

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about 2 years ago Gyrophare

Delicious! Just what I needed with some grapefruit sitting on my counter. I didn't have any sumac...so I used cinnamon, nutmeg and cardamom with tart cherries in the middle. Delicious, again!

Bike2

about 2 years ago Sagegreen

Oh, yum! Thanks for letting me know!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is a treasure, never saw it before. Love sumac and so creative with the grapefruit.

Bike2

almost 3 years ago Sagegreen

Thanks! My brother just sent me a case of pink grapefruits from Florida, so I had to revisit this recipe.

Woodinville

almost 4 years ago kerrylow

i have a broiled grapefruit every indulgent morning i can get my hands on. Brown sugar and garam masala is my favorite combo. but i'll to try it with maple syrup tomorrow!

Bike2

almost 4 years ago Sagegreen

Thanks, kerrylow. What an interesting combo. Btw your peach melba streusel looks incredible! Happy Holidays.

Bike2

almost 4 years ago Sagegreen

Thanks, Allie not for testing my recipe, but also for trying the sumac! I am so glad you liked it, too. Thank you for your review, as well. Eps are wonderful. Happy Holidays!

Summer_2010_1048

about 4 years ago Midge

What a sweet story, Sagegreen. I always look forward to good grapefruit in winter and can't wait to try it this way.

Bike2

about 4 years ago Sagegreen

Thanks, Midge. You really can't go wrong with this recipe, especially this season! My brother sends me up a case from Florida. And as we brave our New England freeze, broiling these is so perfect against the chill!

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about 4 years ago ahmz

These look fantastic and your photo is just beautiful! i really appreciate your recipes. thanks for sharing. http://ahmz-homecooking...

Bike2

about 4 years ago Sagegreen

Thanks, ahmz. Your spicy pork looks really delicious!

Dscn2828

about 4 years ago JoanG

Now that I finally have sumac on hand, I will give this a try. I LOVE grapfruit and this sounds great.

Bike2

about 4 years ago Sagegreen

Thanks, JoanG. Sumac adds a nice texture, too...just balance it out with a level of sweetness right for you. I have been enjoying all your recipes this week!

Me

about 4 years ago TheWimpyVegetarian

This looks wonderful!! I love putting honey on grapefruit and then broiling it, so I know I'd love this. And it's grapefruit season now - so perfect timing! And I love the photo.

Bike2

about 4 years ago Sagegreen

Thanks, ChezSuzanne. Thought I would try something light and healthy with so many decadent holiday temptations. I think I am going to want your recipe on that greeting card with your signature!

Me

about 4 years ago TheWimpyVegetarian

Wow, I'm honored! Thank you so much for the thought, sagegreen!

Hilary_sp1

about 4 years ago Hilarybee

We always have grapefruit on Christmas morning. My mom would take a sharpie marker and draw our faces on the grapefruit. She would put the grapefruit under the tree, and we would find the one that was our animated look-a-like.

Bike2

about 4 years ago Sagegreen

I love your story, Hilarybee. I hope you have come pictures.

Bike2

about 4 years ago Sagegreen

...some pictures (I meant to type).

Hilary_sp1

about 4 years ago Hilarybee

I don't know if I have any, actually. We always had a very eccentric Christmas, the hallmark of which was the annual lobster race. We would get live lobsters for Christmas, and before cooking time, we would literally race the lobsters. The lobster race was the most documented part of our Christmases.

Bike2

about 4 years ago Sagegreen

What a fun family you have! LOVE your descriptions of all your unique, memorable traditions!

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

This sounds great, Sagegreen!

Bike2

about 4 years ago Sagegreen

Thanks, lapadia! This is full of nostalgia; this week's theme jogged my memory.

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about 4 years ago Lehnhoca

Sagegreen,
I have just come across your recipes. Beautiful pictures, sweet stories. Well done! But please tell me, what is sumac? This is a new one for me. Thank you
Christine

Bike2

about 4 years ago Sagegreen

Thank you so much, Lehnhoca, Christine. This year I have been experimenting with my local sumac, staghorn sumac (you can find my sumac tea recipe on this site), but also with the mideastern variety usually from rhus glabra, a bitter/sweet/sour reddish berry just wonderful as a garnish, as well as in sauces. I just uploaded a photo of the kind that I usually buy. World spice sells some very nice sumac. I love the color, the taste, and the texture. My very first recipe that became a finalist used sumac in a lassi drink. I hope you will try some. And I do not own any shares in any sumac company, as much as I use it in my recipes!

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about 4 years ago cheesypennies

My mom used to make this, but even simpler, with just dark brown sugar. Almost like a grapefruit brulee. One of my all time favorite things to eat in the morning. Thanks for the memory!

Bike2

about 4 years ago Sagegreen

You are very welcome. I love your description of the simple brown sugar brulee. Thanks!

Bike2

about 4 years ago Sagegreen

Cheesypennie, you have inspired me to edit the name of my recipe: I have added your image of the brulee, because that is exactly how it tastes. If you have any objection to my use of brulee, since you suggested it, please let me know and I will remove it!

Dsc_0817

about 4 years ago cheesypennies

Of course you can use it! Glad you liked the description.

Bike2

about 4 years ago Sagegreen

Thanks! Just thought I would check.