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Food

The Simple Grapefruit

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As the winter slowly creeps into Texas so does the time to celebrate one of the gifts from South Texas; the Ruby Red Grapefruit.  When I was a child I remember my parents and grandparents having great big bags of them around the house through the holidays and while I was drawn to them by their beautiful glowing color, I recall not being such a fan of their taste.  As an adult I have come to love the slight bitter bite and then the sweet tart juice from their red fleshy centers. Grapefruits are a wonderful addition supremed into a salad, juiced for vinaigrette or marinade, or my favorite way-broiled with brown sugar.  Enjoy the season’s finest and give the old grapefruit new life in your culinary adventures.

 

Broiled Grapefruit
Prep time: 4 mins
Cook time: 6 mins
Total time: 10 mins
Serves: 2
This simple recipe is a great addition to any breakfast buffet.
Ingredients
  • 2 Ruby Red grapefruits
  • 1 1/2 cup of light brown sugar
  • 1/2 tsp cinnamon
Instructions
  1. Turn oven broiler on to 500 degrees.
  2. Wash and slice grapefruit and place the halves into a pie pan to help keep them upright.
  3. Mix brown sugar and cinnamon in a bowl and then pack brown sugar mixture on top of each grapefruit.
  4. Place in oven on top rack, closest to the broiler, and check on and off to watching for sugar to caramelize which should take 4-6 minutes.
  5. Once grapefruit is bubbling and golden remove from oven and serve while still warm.
3.1.09
3.1.09

 

 

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About Kristi

Kristi Leeper is a lifelong lover of all things creative and crafty. She likes to touch things, dissect them, figure them out and maybe even reproduce them. Growing up in San Angelo, Texas she was exposed to small town values, but the world was always whispering in her ear to come out and play. Life has led her down a myriad of career paths such as a baker, licensed manicurist, florist, and a high school history teacher. The simple truth is she is good at all of these occupations and being good at a lot of things has served her well in life. She currently works as part-time as the Special Projects Manager for the Museum of the Southwest and for her husband keeping the books straight for the company he owns because he is simply a good boss and let’s her go to yoga whenever she wants.

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Hadley Court is my family’s summer home where I spent my summers as a child. Every day at Hadley Court was a celebration of fine living.
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