Source of Recipe
From "Beans, Greens & Sweet Georgia Peaches" by Damon Lee Fowler
"This nearly forgotten but lovely standard is past due for re-discovery. It's an elegant, delicious way to begin a winter breakfast, brunch, or luncheon. Old cooks often added a spoonful of brandy or bourbon to each serving. Southern food guru John Egerton added a dusting of cinnamon and drizzled the center cavity with a bit of honey."
List of Ingredients
• 2 large grapefruit (white, pink, or red, your choice)
• Demerera, turbinado, or light brown sugar
• 4 tsp bourbon or brandy, optional
• 2 Tbsp butter, cut into 4 equal chunks
• 4 fresh strawberries and mint sprigs or, for nostalgia, pitted maraschino cherries
Split each grapefruit crosswise in half and loosen the sections from their connective membranes with a citrus knife or serrated utility knife. Sprinkle the cut surface of each with sugar to taste, but so that the surface is well covered. If liked, sprinkle each with a spoonful of bourbon and let it stand 15 to 30 minutes.
Position a rack 6 inches from the heat source and preheat the broiler for at least 15 minutes. It should be very hot. Put the grapefruit cut-side up on a rimmed baking sheet and top each with butter. Broil until the sugar melts and the tops are lightly brown and glazed, about 5 minutes.
Garnish with strawberries (or cherries) and mint and serve warm.