Skip to main content

Honey-Cardamom Broiled Grapefruit

 Grapefruits lopped in half are a breakfast table staple in our house. Filipinos soak the segments in vinegar. I know, I know, that sounds beyond bizarre; it's actually very good. Some people sprinkle theirs with sugar. We, usually, devour ours plain in all its juicy, tangy splendor. But I wanted something a little bit more exotic for Jake's birthday and I found a recipe for broiled grapefruit with honey, cardamom, and vanilla. Perfect.


When Riley first took a a bite, he had this look of horror on his face. "Why is the grapefruit hot, Mommy?!?" Then he declared, "Mmmm...cardamom. This is good." While I am still a fan of the slice-and-go method, my experiment was a wild success.

two large grapefruits, halved and the sections sliced from the membrane
2 T organic honey
1 t pure vanilla extract
pinch of ground cardamom

Position an oven rack about 4 inches below the broiler and pre-heat the broiler. This was the first time that I've used our broiler; it told me that it was preheating to 525 degrees.

Set the grapefruit halves in a shallow broiler-safe pan. I used an enameled baking dish.

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, 6 to 8 minutes.

Remove from the oven and let cool slightly. Serve warm or at room temperature. 

Comments

  1. Genius! I love cardamom but never thought of sprinkling it on a grapefruit. This looks beautiful and a great way to start the day.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas