5 Ingredients or Fewer

Grapefruit flambé avec la vodka

March 24, 2011
1 Ratings
  • Serves Two
Author Notes

Really old-school and easy with a fun grown-up twist! In junior high home-ec class we learned to make these -sans the liquor. For the flambe part we put them on cookie trays and slid them into a gas oven for the broiler flames to do the trick. They were intended to be a breakfast accompaniment but I was so proud of my newly learned skill I couldn't wait for a breakfast opportunity so I served it as a dessert that night. My mother was a nurse on the evening shift and often times it was only my dad and I at the dinner table and most of the time he did the cooking. I had wanted so badly to impress him with my own ability and I knew I was really going to knock his socks off with this. That night I prepped the grapefruit and sprinkled the tops of the fruit with way, way more than enough sugar…I was a teenager after all. Because there was so much sugar it really flamed-up quickly - a nice crispy black top on the grapefruit halves! Of course my dad said it was the best thing he'd ever eaten - I know better now - but I did get to whirl and twirl around for awhile as Queen of the Kitchen. —Lizabeth

What You'll Need
  • 1 Very fresh chilled grapefruit
  • 2 tablespoons sugar
  • 1 shot Vodka
  • 2 pinches Cinnamon (optional)
  1. Slice fresh cold grapefruit in half. Core the center and remove seeds and section the grapefruit.
  2. Evenly sprinkle each half with one tablespoon sugar. Of course it can be a little more or less according to taste!
  3. Lightly sprinkle the cinnamon if desired, over each half.
  4. Pour about 1/2 shot Vodka on each grapefruit half.
  5. Place the grapefruit on a cookie sheet. If using a gas oven then slide under broiler flame for a few seconds till it browns and flames just a bit. A kitchen torch can also be used for this step.
  6. To serve place each grapefruit half in a small bowl. Eat with a grapefruit or dessert spoon.
  7. Enjoy this as a change of pace on a lazy Saturday morning or as part of a romantic brunch for two!

See what other Food52ers are saying.

1 Review

Chelsey March 24, 2011
Sounds good! I never thought about putting a grapefruit under the broiler!