This morning I finally got to make this Broiled Grapefruit that I saw on the Kitchn a few weeks ago. It just seemed like such an odd, yet intriguing flavour combination, and I've been dying to try it. The result was an easy, warm, and flavourful breakfast that maintained the tartness of the grapefruit, but that had touches of sweet, cinnamon-y goodness. Nigel and I both agreed that we'd have to make it again soon.
Broiled Grapefruit with Cinnamon Sugar
from the Kitchn
1 large ruby grapefruit
2 tablespoons cinnamon sugar
Heat the oven to broil. Cut the grapefruit in half across its equator. Use a sharp knife to carefully cut around the inside edge of the grapefruit half. Then make small, deep cuts next to each segment's membrane, to loosen the fruit from the membrane. (If you have serrated grapefruit spoons, this step is less necessary.)
Sprinkle each half with cinnamon sugar and put in an oven-safe dish, sugar-side up. Broil for 15 minutes, or until the top turns quite brown and caramelized. Let cool for 5 minutes and eat while warm.