I don’t think there’s a greater disappointment than cutting open a grapefruit (or an orange, or any fruit or veggie!) and finding it’s either dry, unripe, or just plain yucky inside. It doesn’t matter how nice it looks on the outside, sometimes you just pick a dud. So, guess how happy I was when I discovered a grocery store close to home sells the most perfect grapefruits? They’re extra plump, extra juicy, all the time, with a thin rind and crammed with juicy grapefruit goodness. I now buy them religiously and try to have at least one a day, usually for breakfast with a sprinkle of sugar or some honey drizzled on top, in a smoothie, cut up with some ice cream, or – my new obsession – brûléed.
It sounds fancier than it is – all you need is a grapefruit, sugar and some spice. What makes it different from just sprinkling it with sugar? Oh boy. When brûléed the sugar melts into the grapefruit and caramelizes into a nice, crispy top. And let me tell you: warm, sugary, crunchy slices of grapefruits are absolutely heavenly.
This recipe uses cardamom with the brown sugar, which gives it a warm, spicy kick and really compliments the citrus. Don’t have cardamom? Try cinnamon, nutmeg, or allspice.
I love this for dessert because it has just the right amount of sweet to curb my crazy sweet tooth, and it comes with way less guilt than eating a regular creme brûlée. Don’t get me wrong, I love creme brûlée, but on a hot, summer night it can be a bit too rich. Grapefruit brûlée is the perfect replacement!
|Grapefruit Cardamom Brûlée|| |
- 1 grapefruit
- 2 Tbsp brown sugar
- ½ tsp ground cardamom (or more to taste)
- Slice the grapefruit in half and segment it, separating the grapefruit from the membrane. Slice off a small bit of the rind on either end so that the halves sit without wobbling around. Place halves on a paper towel, cut side down, to drain slightly, about 5 mins.
- Mix together brown sugar and cardamom, adding more sugar/spice to taste. Sprinkle on top of grapefruit.
- Brown tops of the grapefruit with a creme brûlée torch until sugar caramelizes and hardens, 5-8 minutes. Let cool before serving, then dig in!