A friend at the gym gave me grapefruits from her tree. She mentioned drizzling honey when she eats grapefruit and it gave me an idea in preparing grapefruit brulee. Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit, and loosen the segments with a paring knife.
Sprinkle each half evenly with turbinado sugar and sea salt. Using a blowtorch or broiler, melt the sugar to form a golden brown and crispy surface. Serve immediately. This was a great and fun way to cut the bitterness of the grapefruit. Be sure the grapefruit is well chilled to produce the best results. The pleasures of broiled grapefruit, the hot caramelized topping vies way to cool, tart-sweet segments of citrus fruit instead of chilled custard. A wonderful starter or appetizer for a weekend brunch or serve as a light dessert after a warm spring or summer day.
Ciao for now!!!