Cooking with seasonal ingredients takes advantage of when produce is at its best. There’s usually more flavor, it can be more cost efficient, and it just feels more genuine. Each month I’ll cook a dish showcases and in-season ingredient.
In my mind any type of fruit is a spring/summer thing. I guess it’s because it’s refreshing so I think of fruit as a satisfying cool-down after running around outside. But it’s just not true! Some fruits, like grapefruit, peak in the winter months. In fact, this is prime time to get in on the grapefruit action.
I’ve seen grapefruit brûlée in magazines and on pinterest, but I’ve always been skeptical. Grapefruit is always cold in my mind, but I was willing to see what happens when it’s heated up because if this worked it could be my perfect dessert: not overly sweet and requiring no baking.
This also makes for a nice winter breakfast. When I wake up in January everything is cold, from the bathroom tile to the remote control. I’m not about to eat a cold breakfast, but something hot like oatmeal is usually too heavy for me. This is perfectly light but still warms the belly.
The recipe couldn’t be easier:
- Cut grapefruit in half
- Slice a little off the bottom of grafruit to stabilize
- Place, cut-side up, on a foil-lined baking sheet and sprinkle with sugar
- Broil for about 8 minutes
Note: If you have one of those mini blowtorches, that will work best for creating that crackable hard sugar topping you get on crème brûlée. If you don’t have one, using the broiler will still infuse the grapefruit with a warmth and sweetness that is not to be missed.