Grapefruit halves are a breakfast classic, but adding just a few intense flavorings and then broiling elevates them to a whole new level of deliciousness.
Position an oven rack about 4 inches below the broiler and heat the broiler on high. With a serrated knife, cut the grapefruit in even halves. Using a small paring knife or a grapefruit knife, cut each section away from the surrounding membrane. Set the grapefruit halves in a shallow broiler-safe pan (such as an enameled baking dish or a heavy-duty rimmed baking sheet). If necessary, trim a thin slice off their bottoms so they sit level.
In a small bowl, stir together the honey and the vanilla extract. Drizzle the honey mixture over the grapefruit halves. Dust each with a bit of cardamom. Broil until bubbling and lightly browned in spots, 4 to 6 minutes. Remove from the oven and let cool slightly. Serve warm or at room temperature.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I'm not a fan of the vanilla or cardamom. A tiny bit of salt & broil I like best. I can brush with a little honey but I think the rest takes away from the delicious taste of the grapefruit.
I love this recipe, although I prefer it with cinnamon instead of cardamom. I like the flavor better (although both are good) and it is easier to just dash some cinnamon across the top before you broil the grapefruit. It really brings out the flavor of the grapefruit and I typically prefer grapefruit plain (i.e., without sugar).
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.