Pamplemousse Brulee (or, Caramelized Grapefruit)

{photo c/o Kir2Ben}

I love grapefruit on its own, but this takes it to a whoooole 'nother level. Plus, doesn't putting the title in French make it sound so fancy? Not that I speak French, but that's beside the point. 

Have any of you ever been to Farmers Fishers Bakers? It's on the Georgetown Waterfront, and they have the most incredible brunch buffet. Fried chicken in honey, crab dip, guacamole, salads, grits... be still my beating heart! With so many amazing options, it's hard to pick a favorite, but their caramelized grapefruit has to be mine. Sprinkled with sugar and "brulee'd" (does that make sense?) with a mini torch, the grapefruit develops that most delicious crispy sugar shell. Because you can't let your fruit be TOO healthy, right?

It turns out a little different when you do it at home in the oven, but, dare I say, it's even better?! When you do it under a broiler, the grapefruit itself gets a little warm and gets so much juicier - you can even drink the leftover grapefruit juice out of your bowl when you're done! Adding one ingredient to the grapefruit adds so much to the texture and flavor and elevates it from a sliced fruit to a real dish.

Pamplemousse Brulee (or, Caramelized Grapefruit)
Serves 2

  • 1 ripe grapefruit
  • 3 tablespoons granulated sugar

Turn on broiler to heat up. Slice grapefruit in half. Sprinkle 1 1/2 tablespoons of sugar on top of each grapefruit. Place grapefruit halves, inside-side up, on a baking sheet and place on the top rack directly beneath the broiler. Try to make sure that each half is directly under a broiler curl and not in a gap spot. Let sugar caramelize, 5 - 10 minutes. Keep an eye on it to make sure sugar doesn't burn - most broilers tend to be different. Remove from oven, let cool, and serve. PS - if you own grapefruit spoons, more power to you, but if you don't, you may want to slice up the insides of the grapefruit when slicing it in half for easy eating. Also, if you have a culinary torch, even MORE power to you.