As far as I’m concerned, the primary purpose for grapefruit is to make juice so a person can have a Greyhound once in awhile. Other than that, I liken its consumption with penance, especially when combined with cottage cheese. Until this week, that is, when my mom dropped off a few and they took over the fruit bowl. Not wanting to waste them, I decided to give them a try and in the process have discovered one of my new favorite things.
Much like people, the bitter side of grapefruit needs to be tempered a bit with some sweetness. Before broiling, I added a bit of sugar and a dash of cinnamon to the open side of the grapefruit which when heated, created a slightly glazed and sweet surface. After just a few minutes under the broiler, the grapefruit was warmed, sweeter, and ready for more toppings. I added some raw pecan halves and drizzled the whole thing with honey. The result was a really nice combination of textures and tastes. For around 100 calories and with only a few minutes of prep, this would be great for a light weekday breakfast, or perfect to make on the weekend for a group of guests as a hearty, healthy side.
1 grapefruit, halved
1/2 t. sugar
12 raw pecan halves
2 t. honey
Cut the grapefruit in half and remove any visible seeds. Run a knife along the sections to loosen the grapefruit from the membranes, and between the grapefruit and the peel. Sprinkle the flesh side of the grapefruit with 1/4 t. sugar and a dash of cinnamon. Place both halves, flesh side up in a pan.
Place the grapefruit under the broiler. I like to start on low for 2-3 minutes then turn it up to high until the edges just start to turn brown, leaving the oven door open a crack so I can keep a watchful eye on the grapefruit. When it starts to brown, remove the grapefruit, add a few pecan halves to the top and drizzle with honey.
Serve in bowls for easier scooping.
Estimated calories: 105 cal/serving
Print it: Broiled Grapefruit with Pecans and Honey