Simple "Roasted" Grapefruit

Posted in Recipes By

Brooks Clifford

June 20, 2016 2:57:42 AM CDT

We just received a few surprise inches of snow here in St. Paul, and immediately wanted to taste something bright, light & warm. Enter this 5-ingredient citrus wonder, perfect for brunch or as a sunny complement to your rich Easter dishes. It's quick, super simple and one of the ingredients is water, so's a 4-ingredient sunbeam. gf2 You only need 1/8th of a baking caramel block for 2 servings. Grapefruit, balsamic vinegar and fresh mint round out the party. gf20 I love cutting into a grapefruit. The color is so bright and cheerful, and the fragrance is  just uplifting. In fact, the scent of grapefruit has been shown to be beneficial in more ways than one, you can read more about that here. gf11 Active cooking time is about a minute or so, then you'll let the fruits rest in the cooking liquid until they are warmed through. gf13 Plate your grapefruits, spoon some remaining sauce over them and shower with a generous helping of chopped mint. Bright, sunny & delicious. Cheers! gf8

Simple 'Roasted' Grapefruit

Servings: 2


1 grapefruit
2 oz. Annie B’s baking caramel (about 1” slice off the block)
1 tablespoon water
1/4 to 1/2 teaspoon balsamic vinegar
2 teaspoons finely chopped mint


  1. Rinse outside of grapefruit. Cut in half and loosen all sections with a sharp knife. Remove center pith with sharp knife.
  2. Put the caramel and water in a heavy 10” skillet and place over medium heat. Stir until completely melted and pan is hot.  Immediately add the grapefruit halves, cut sides down and heat for 30-60 seconds. Turn off heat. Let sit for 4-5 minutes until grapefruit is heated through.
  3. Occasionally move the grapefruit in the pan to coat the cut surface. Using tongs or two spoons, transfer to serving dishes, cut side up. Spoon remaining sauce over the grapefruit halves. Sprinkle with mint and serve immediately.

Note: For a sweeter variation, omit the balsamic vinegar. For a deeper flavor, omit the balsamic vinegar and replace with 1/4 teaspoon molasses.

Recipe adapted from NYT Cooking.

Recipe adaptation & photography by Jill May.

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