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Grilled Grapefruit Halves with Honey, Brown Sugar, and Pistachios

Scott Phillips

Servings: 4

These honeyed grapefruit halves have brunch written all over them. Grilling caramelizes the sugar in the fruit, accentuating its sweetness, while pistachios add warm, toasty flavors, and mint and créme fraîche lend bright, refreshing notes.


  • 1/4 cup honey, preferably orange blossom
  • 2 Tbs. orange liqueur, preferably Grand Marnier
  • 2 pink grapefruit, cut in half crosswise and scored between segments and around the edges
  • 2 Tbs. packed dark brown sugar
  • 1/4 cup salted pistachios, coarsely chopped and toasted
  • 1/2 cup créme fraîche
  • 3 Tbs. thinly sliced fresh mint leaves

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 25
  • Sodium (mg): 55
  • Carbohydrates (g): 47
  • Fiber (g): 7
  • Protein (g): 4


  • Combine the honey and orange liqueur in a small bowl. Brush half of the mixture evenly over the cut side of the grapefruit halves.
  • Heat a cast-iron grill pan on high heat until water instantly evaporates when sprinkled on the pan. Carefully place the grapefruit halves, cut side down, in the pan and cook until grill marks form, about 4 minutes.
  • Transfer the grapefruit halves to serving plates, drizzle with the remaining honey mixture, and sprinkle with the dark brown sugar and pistachios. Garnish with dollops of crème fraîche and the fresh mint leaves, and serve.


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