We used to have a grapefruit tree in our backyard.  It was so big kids would climb it.  It gave us so many grapefruit, the old-fashioned white ones.  I ate them like oranges:  peeled, biting into each juicy section over the kitchen sink to catch the drips.  The tree slowly died many years ago, but we’re still using the wood in the smoker.

I first tried broiled grapefruit at Chalet Suzanne, a restaurant in Lake Wales that closed recently after eighty years (it’s now for sale if you’re interested).  It was a 5-course meal and the broiled grapefruit is the only one I can recall.  It was so good.  I’ve been making my own ever since.

As the months get colder, grapefruit gets sweeter.  This is the perfect way to eat them on a winter morning.

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Broiled Grapefruit

Ingredients:

• 3 grapefruits, halved
• 3 tablespoons brown sugar or coconut sugar
• 1 tablespoon room-temperature butter (optional)
• 1/8 teaspoon cinnamon, ginger, nutmeg or allspice

Directions:

Heat the broiler to 450.

Slice each grapefruit in half and pop out seeds with the tip of a knife.  Use a paring knife to slice around the outer edge, separating the fruit from the peel.  Slice between sections if you prefer.  Place them on a baking sheet lined with parchment paper.

Combine the sugar with the butter (if using) and spice of choice.  Sprinkle over the top of the grapefruit halves.

Place them under the broiler.  You’ve got to keep a close eye on them because both the butter/ sugar combination and the parchment can burn very easily.   Allow the sugar to bubble and caramelize, 3-4 minutes.  Once it starts to drip over the edge, take it out and spoon the drips back over the top.  Put it back under the broiler and allow it to bubble again.  If you used butter, they’ll be nicely browned and done after a couple minutes. If you have omitted the butter, you can broil them for several minutes longer, or until the edges of the grapefruit brown.

Remove them from the oven and transfer each half to a shallow dish using tongs.  Spoon any extra sauce that dripped on the parchment over the top and serve.

Without butter.  Still good.