Caramelized Grapefruit Recipes

Steps:

• Cut the grapefruit in half and thoroughly loosen all sections with a knife. Dry the cut surface with a paper towel.
• Put the sugar in a 10-inch heavy skillet and place over medium-high heat. Add 2 tablespoons water to the pan and swirl it into the sugar. Continue swirling until the sugar melts and darkens slightly, approximately 3 to 5 minutes; do not let it burn. Immediately add the grapefruit halves, cut sides down, and turn off the heat.
• Move the grapefruit in the pan to coat the surface. Using tongs or two spoons, transfer to serving dishes, cut sides up. Sprinkle with mint and serve immediately.

Steps:

• Move the rack 4 inches away from the broiler, and turn it on.
• Halve the grapefruits through their equators. Using a paring knife or a grapefruit knife, cut the sections away from the membranes and pith so they are easy to spoon up. Place grapefruit halves, cut-side up, on a baking sheet. Sprinkle each grapefruit half with 1 tablespoon brown sugar, then drizzle with melted butter and a little honey. Sprinkle cinnamon over the tops if you like.
• Broil grapefruit until the sugar melts and caramelizes, 2 to 5 minutes. (Broilers vary a lot so watch carefully to make sure they don't burn.) Sprinkle with flaky sea salt, and serve immediately.

Steps:

• 1. Preheat the oven to broil. Slice a grapefruit in half then sprinkle both halves with sugar. Place in a baking dish and put it on the middle rack to broil. Watch it very carefully so it doesn't burn. Remove it from the oven once the sugar has caramelized, about 2-3 minutes. Eat immediately. Enjoy :)
• 2. (Side Note: Put a thicker layer of sugar on each half if you want a really caramelized crust)
• 3. you may also want to try to broil Ruby Red grapefruits without sugar, delicious either way :)

Steps:

• Using a small, sharp knife, cut off the tops and bottoms of the oranges and grapefruit, then slice the peel off them vertically, taking care to remove all the white pith below the skin of the fruit.
• Spoon the yogurt onto a platter or into a large bowl. Turn each fruit on its side, then slice it into rounds that are between 1/4-inch and 1/8-inch thick. Place the sliced fruit on top of the yogurt in an attractive pattern, then place the platter or bowl into the refrigerator.
• Make the caramel. Put the sugar in a large sauté pan set over medium heat, then add to it 1/2 cup or 125 milliliters of water, and swirl the pan to dissolve the sugar. Let the mixture come slowly to a boil, without stirring, then lower heat slightly, and cook until the syrup has gone a very deep amber color, approximately 5 to 6 minutes. Remove from heat, add the saffron to the caramel and swirl to mix it in.
• Pour the caramel over the sliced fruit. Return to the refrigerator for an hour or so, or serve right away.