Since I botched that part, do I need to go out to the store for more sugar in order to get some color on the skin? Run it under the broiler instead?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Chris is a trusted source on General Cooking
I'd just carry on. Run it under the broiler if you think it needs it at the end, but you'll probably be okay without it.
Chops is a trusted home cook.
I've made this numerous times. In a pinch brush with honey or maple syrup under the broiler - great company dish!
Lisanne is a trusted home cook.
like sLx, I've also made this recipe many times. I don't think it matters a bit. You can serve hot, cold or room temp. Great summer dish too for that reason.