My mom used to make us baked grapefruit every once and awhile on cold, winter mornings or on special occasions. I've had an untouched grapefruit sitting in my fridge for almost a week now, so I decided to give it a shot today since its been particularly drafty in our house. All you need is a grapefruit cut in half and some brown sugar. Some say to add cinnamon, but I'm not a big fan. Just place the grapefruit halves on a cookie sheet—the juices tend to spill over—sprinkle a heaping tablespoon of brown sugar on top and bake at 350 degrees for about ten minutes or until the sugar is done caramelizing. Then devour it. Its really great with a cold dollop of yogurt on the side.
Photo from http://www.sweetsassafras.org/ (She has a really beautiful blog)
This was truly delicious, Hannah. Thanks for sharing a bite.
ReplyDeleteI looked this up because I was reading Bourdain... and you said you'd never eat a snake, so I am posting it here. This is not Facebook, there are no walls... I was at a loss. But here!
ReplyDeletehttp://damncoolpics.blogspot.com/2009/01/snake-wine.html
Sam Sifton (NYTimes food critic) put a similar dish served at a NY restaurant on his top dishes of 2010.
ReplyDeleteI am obsessed with Ruby Red grapefruits from Texas right now, as I am every January. I have about 30 pounds of them in my pantry. I love them too much as they are to cook them, though!
This looks really yummy with nuts on it -- and I never thought of serving Greek yogurt on the side. Fage Greek yogurt makes anything taste better.
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