I have jumped upon the broiled grapefruit bandwagon.  Because I got a brand new kitchen toy that I had wanted for months-a little brulee torch.  Hooray!

I have actually been eating a lot of grapefruit lately.  Like, at least one a day.  I sprinkle on some sugar, some flaky sea salt, and I am good to go.  I had also been experimenting with my broiler (my apartment oven leaves a lot to be desired), and I had tried broiling them this way, as well.  But I wasn’t getting the results I wanted: you know, that cracked, sweet shell that you would find on top of a brulee.  So I wanted one of these torches in the baddest of ways.  Now, if you have a more reliable oven with a high shelf and a decent broiler (even a toaster oven would work), you can also make these.  Don’t let not having a torch stop you from enjoying one of the best things about winter produce.

I have experimented a little bit with what sort of sweet topping I put on top: I’ve tried maple syrup, brown sugar, honey, etc.  But I think my favorite combination is a mixture of granulated and brown sugars-but feel free to experiment with your own concoctions.

Broiled Grapefruit

Servings: 1 grapefruit, halved

Ingredients

1 large grapefruit (preferably Ruby Red-the redder the sweeter), halved

2 tablespoons granulated sugar

2 teaspoons brown sugar

Pinch flaky sea salt, like Maldon

Mint, for garnish

Instructions

1. In a small bowl, combine the granulated and brown sugars.

2. Evenly sprinkle the sugar mixture over the cut surface of each grapefruit.

3. Using a torch, very carefully and lightly torch the surface of the grapefruit until it is lightly golden brown and the sugar is melted, a few seconds.  If using a broiler (preheated to 500 degrees), broil on the top shelf for about 4-5 minutes, checking the grapefruit frequently.

4. Sprinkle with sea salt and garnish with fresh mint.

Source: A Curvy Carrot original.

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