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Boozy Broiled Grapefruit

Boozy Broiled Grapefruit

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  • Prep 15min
  • Total15min
  • Servings2

This twist on a simple breakfast staple can be eaten as a healthier dessert, or a fun addition to brunch!MORE+LESS-

ByThe Food in My Beard

Updated September 6, 2017



tablespoons peach liqueur


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  • 1

    If necessary, cut a small amount off of the grapefruit ends so the halves can stand upright under the broiler. Be careful to only cut only the very tip and not break through the white inner pith.

  • 2

    Cut the grapefruit in half. With a fork, gently poke the grapefruit. This will allow the liqueur to absorb better later. Use a pairing knife to go around the edge of the grapefruit so the segments come out better later.

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    Turn each grapefruit half upside down so a little of the juice drains out. Set the juice aside for a separate use, or drink it right away.

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    Carefully pour a tablespoon of the liqueur into each grapefruit. Do this slowly so it absorbs and doesn't just spill off the fruit and onto the counter.

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    Top with the sugar in an even layer. Place grapefruit halves onto a baking sheet and broil for about 3-5 minutes until the sugar is hardened and light brown.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Ever eat broiled grapefruit and wonder how it's made? We'll show you how – plus a little secret to make it extra special!Broiled grapefruit is a huge trend among bloggers and a nice twist on everyone's favorite breakfast treat.But it’s kind of...boring.I love grapefruit – especially the cool, refreshing qualities of it. When you add sugar and heat it up it loses a lot of those.I still wanted to get on board with this trend though, so I decided to try and make it more interesting. And what do you do when you want to make something more interesting? Just add booze!Now this dish is transformed from a sad breakfast to a super healthy and light dessert, or even a fun brunch side!

Brighten Your Plate With This Vibrant Fennel and Grapefruit Salad

A burst of citrusy sweet grapefruits adds a colorful touch to this savory fennel salad. Served over a bed of watercress and spritzed with a citrus olive oil dressing, this salad is full of flavor.

Fennel is the perfect ingredient to star in your salads this time of year. Its season runs through early spring meaning it’s ideal for transitioning from winter. Its crunchy texture will add a refreshing bite to your salads.

Grapefruit Ginger Spritzer

I seem to be really into beverages lately, between all of the smoothies, milkshakes, and homemade kombucha. It’s probably a result of the warmer weather and the beginning of the uncomfortably high humidity. Welcome to Boston. Don’t even bother straightening your hair, just embrace the frizz.

On days when I haven’t been sipping kombucha after dinner, I’ve been indulging in a cocktail (or two). It’s sort of become a new thing – Aaron wraps up his work and I make us a couple of drinks. We’ve been making mojitos the last couple of weeks, but those started getting a little old, and I’d hate to burn out on them. I don’t want a repeat of the time I ate tofu stir fry for dinner every night for a year and then the thought of it made me nauseas for the next two years. Sad.

This week I decided to mix it up and make spritzers using the rum I had on hand instead of the more traditional white wine. The name “spritzer” is girly enough, so I figured some hard alcohol was probably necessary for Aaron. He likes his drinks STRONG. I, on the other hand, like them to taste like juice.

I was inspired by my broiled grapefruit with ginger sugar recipe from a while back (so good!), and opted for freshly squeezed grapefruit juice as the base with some ginger juice thrown in as well. It’s sweetened with agave and spiked with rum, then finished with some sparkling water and a sprig of mint. The mint garnish is about the only good thing I’ve been able to take away from watching Paula Deen over the years.

This drink is girly and pretty and kind of tastes like juice, but spicy and strong if you go heavy on the rum. It’s perfect for catching up on the latest episode of Mad Men and hating on Betty. And Roger. And Pete. But not so much on Don this season…at least not yet.

Broiled Grapefruit

Grapefruits, to me, are the perfect citrus – tangy, slightly bitter, somewhat sour with just a hint of sweet. Just writing about them right now has my mouth watering.

A few months ago, Maria (one of my favorite food bloggers) wrote a post about Broiled Grapefruit, I was intrigued. I pinned it and forgot about it.

A few days ago, I was browsing my pinterest boards and came across that pin – I jumped off the couch, grabbed a knife, cut into a couple of grapefruits, used a grapefruit spoon to loosen the fruit from the skin and drizzled them with honey, brown sugar and cinnamon.

I turned my broiler on HI and put my dish with the grapefruit in the oven – in retrospect, I should have moved my oven rack up one level so the caramelization would have been more intense.

I left the grapefruit in the oven for about 7 minutes, plenty of time for the sugars to caramelize.

I’m loving this deliciousness – it’s warm and sweet, and tangy and just… YUM.

Seriously, y’all – even if you’re in the anti-grapefruit camp, I think y’all should give this a try. It takes grapefruit to a whole new level of delicious.

1. Eat the protein first

When making a meal with protein, make sure to consume the protein first. Protein is full of hormones that will make you feel satisfied and full. That means that you’ll eat exactly as much food as your body needs and nothing more than that.

Not only does the protein contain this hormone, but consuming a lot of protein will also decrease levels of the hunger hormone ghrelin . You’ll also keep your blood sugar and insulin levels at the right rate after the meal if you simply eat the protein first.

Eat Your Rum in These 12 Desserts

Matt Taylor-Gross

As a main ingredient in piña coladas and frosty, fruity cocktails, it’s no secret that rum is a sweet little spirit that loves even more sugar. So give into your sweet tooth—lend rum some sugar and make one of these desserts.

Dried Apricot and Fig Clafoutis with Rum

Clafoutis is a French dessert that’s trickier to pronounce than to make. A simple mixture of flour, eggs, dairy, and a little sugar, it’s like a pancake, but more custardy, and it’s baked instead of griddled. It looks and tastes impressive the way classic French desserts often do, but it’s simple enough to whip up any weeknight. Rum-soaked dried apricots, figs, and raisins add their caramelized and honeyed flavors to this creamy version, perfect for cold weather when there’s no fresh fruit around. Get the recipe for Dried Apricot and Fig Clafoutis with Rum »

Rum-Broiled Grapefruit

Rich dark rum is brushed over grapefruit halves, which are then sprinkled with sugar and cayenne pepper before broiling.

Rum Raisin Ice Cream

The combination of rum and raisins has long elevated all kinds of desserts, but when applied to a vanilla custard base, the flavors truly shine: a concentrated burst of dried fruit cut by the boozy kick of rum, all cushioned by creamy dairy. Get the recipe for Rum Raisin Ice Cream »

Orange, Pineapple, and Walnut Fruitcake

Sweet, spiced, and dense, with a bright rum glaze, a sophisticated take on classic Christmas fruitcake is a perfect holiday treat for giving as a gift—or for keeping to yourself. Houseman’s Fruitcake

Rum Bundt Cake

A supremely moist, boozy Southern bundt cake fitting for any holiday spread.

Classic Bananas Foster

This boozy, buttery concoction of caramelized bananas flambéed in rum sauce is a dining-out classic invented at legendary New Orleans restaurant, Brennan’s.

Bratapfel mit Walnusseis (Baked Walnut-Stuffed Apples with White Wine)

Apples are roasted in wine and butter for this sweet and spicy dessert, a staple of holiday markets throughout Germany.

Banana Fritters with Cinnamon-Sugar and Rum

Use very ripe organic bananas for these silver-dollar-size fritters, as they will mash the best and create a smooth, sweet batter. Get the recipe for Banana Fritters with Cinnamon-Sugar and Rum »

Vanilla-Rum Custard (La Tarte)

The creaminess of this classic vanilla custard gains an edge with the addition of light rum.

Jell-O Shot

Just thinking about Jell-O Shots probably reminds you of a college party or other event where cheap beer dominated and trash cans doubled as punch bowls. But who says Jell-O Shots have to end after college? These tried-and-true party drinks are fun, easy to make and instant crowd-pleasers. And, with a little effort, you can create better-than-usual shots featuring quality liquor and complementary flavors, rather than grain alcohol and a flash of neon.

When making Jell-O Shots, you just need three ingredients: gelatin, water and liquor. Any flavor of gelatin will work, but do not use the unflavored variety, or you’ll be the unwitting creator of sad, tasteless shots. Vodka and white rum are both great options for your alcohol, although other spirits, like gin, whiskey, tequila and brandy are all fair game. Vodka is the most neutral, so it will allow the Jell-O to shine, while other spirits will infuse more of their own essence into the final product.

If you’re feeling ambitious, you can even make Jell-O Shot cocktails, like a Whiskey Sour, Margarita or Daiquiri. In that case, you need to match the cocktail ingredients with the liquid requirement in the recipe. For example, if you’re making a Daiquiri and using one package of gelatin, the rum, lime juice, and simple syrup should maintain their proper ratios while keeping the total volume of non-boiling liquid (cocktail plus cold water) to eight ounces.

Jell-O Shots are a blank canvas for creativity, so mix it up with different colors, flavors and shapes. Your friends will love them.

Alex Guarnaschelli: Make My Boozy Fruit Salad and Orange Marmalade for Spring

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her blog every Tuesday to get her professional cooking tips, family-favorite recipes and personal stories of working in front of the camera and behind the kitchen doors. Follow her on Twitter at @guarnaschelli.

I really love the flavor of grapefruits and oranges.

Some kinds more than others. I love a pink grapefruit. I also love “Oro Blanco” grapefruits. Literally translated from Spanish as “white gold” grapefruit, they can be smaller than an ordinary grapefruit with a deeper orange hue on the exterior peel and a pale, yellow interior. The peel is thicker than an ordinary grapefruit. The flavor is reminiscent of garden-variety grapefruit sans the tart, acidic finish and with more sweetness.

RELATED: Add Alex’s Simple Vegetable Side Dishes to Tonight’s Dinner

The simplest thing I like to do with grapefruits is split them, cut between the sections, sprinkle with some sugar and scoop it out and devour with an old-fashioned “grapefruit” spoon. You know the funny one with the ridges on the ends? I also love to cook them for a few minutes.

Broiled Grapefruit
Serves 2

One large grapefruit, halved crosswise
6 tablespoons raw sugar

Cook the grapefruit: Preheat the broiler. Place the two grapefruit halves on a baking sheet and top each half with about 2 tablespoons of the raw sugar. Place the tray under the broiler and watch carefully as the sugar melts and hardens like a shell on top. Remove and sprinkle with remaining sugar and broil another minute or two. The sugar may melt a little unevenly in places but once you start eating, it won’t matter. Reminds me of a crème brulee!

RELATED: Alex Guarnaschelli: My Recipe for No-Frills, Straight-Up Good Brownies

While I love all the various tangerines and fancy oranges that parade through my supermarket, I love a good ol’ American Navel or a Tangelo. You know: one of those oranges where the skin might be the same thickness as the orange found on the inside? Love it. Takes me back to childhood…Tangelos are really tart!

I have a 7 year old so I generally don’t get an occasion to make many boozy dishes. But that doesn’t mean I don’t love them. And I really like this one served ice cold. If time permits, it tastes better if you let the fruit salad sit in the fridge for a few hours before serving.

Fruit salad for Grown Ups
The juice from 1 large yellow or pink grapefruit
¼ cup clover honey
½ cup floral gin (like Hendricks)
2 medium Tangelos or oranges, peeled and broken into sections
2 tangerines, peeled and broken into sections

Make the fruit salad: In a medium glass bowl, combine the grapefruit juice, tangerine zest, sugar and gin. Whisk to blend. Combine the orange and tangerine sections. Stir to blend. Cover and refrigerate.

RELATED: Alex Guarnaschelli: These Recipes Will Make Mushrooms Your New Favorite Food

I also love a good simple marmalade to us the entire fruit especially when I have a few tangerines or oranges in the crisper drawer too long…

Orange Marmalade
1 ½ cups honey
4 oranges or tangerines (or 2-3 medium grapefruits)
1 lemon
½ teaspoon kosher salt

1. Cook honey, cut fruit: Put the honey into a large skillet and bring to a simmer over low heat. Meanwhile, under cold running water, scrub the oranges. Cut them each into twelve even wedges) and then slice those wedges into small pieces. Imagine making a smiley face (a.k.a a lemon wedge) into almost a small dice by slicing each wedge vertically into small pieces. As you are cutting, remove any pits or large “pithy” pieces.

2. Cook the marmalade: Add the salt and 1 cup of water to the honey and bring the mixture to a simmer. The honey should froth and bubble and turn golden brown, 3-5 minutes. Note: The honey will be VERY hot so take care. Gently add the citrus and bring to simmer, stirring gently and steadily. Cook (using a candy thermometer) to 220-222 F. Do not put the thermometer all the way so it touches the bottom. Put the thermometer in halfway and test the temperature from the center (not the bottom) of the pot. If not using a thermometer, look for the texture of the liquid to thicken slightly as the fruit and honey cook together. Should take about 10-15 minutes. Cool. Devour.

Boozy dessert or naughty breakfast? You decide.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Broiled Grapefruit with Caramelized Brown Sugar

Can you tell we have a thing here at Eat Boutique for citrus? It just makes us swoon. Take for example the recent rash of grapefruit recipes, which include Grapefruit Blood Orange Granita and Grapefruit Sloe Gin Fizz and then there’s just general citrus love with Rachel’s Seven Citrus-licious Confections. Today, Denise makes citrus hot….literally. Fire up your broilers! -Amy

When I was a little girl my grandmother would sprinkle sugar over half of a grapefruit for me, and then she would sprinkle salt on half a grapefruit for her. I am unsure of the reasoning behind this maybe it was a treat, or maybe I complained about the tartness. Either way I loved it and thought of it as special occasion. I liked how the grittiness of the sugar would crunch between my teeth while the tart juices would kiss my lips. After each segment was devoured, I would squeeze all of the sugary juice that was left into the bowl and slurp every last drop. Bliss!

As an adult, I still love a sugary grapefruit, though my palette has matured over the years. Now I enjoy the grapefruit slightly warm, slathered with brown sugar and brûléed until caramelized, then finished with a sprinkle of Maldon salt. It is a little bit of her, and a little bit of me, all swirled together. There is something intoxicating about a citrus peel that is slightly burned, with the marriage of caramelized sugar and a dash of salt. It draws me in, and I always want just one more bite. I like to think of this as the sophisticated “skinny brûlée”.

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Grapefruit-Campari Bars With Shortbread Crust

Treat yourself to a sophisticated riff on lemon bars. This grown-up treat embraces the bitterness in both grapefruit and Campari, balancing the flavor with a rich, buttery shortbread crust. When we create our healthier desserts, we think about where the fat will be best used—we strategically place it where it will make the most difference. Here, a good amount of butter goes into the whole-wheat crust to give it an irresistible shortbread-like texture. Just be sure to lightly pat the crust in place if you press too hard and compact it into the baking dish, it will become dense and tough.


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