Broiled Grapefruit

We’ve been overcast and fogged in for several days now, and I’m not going to lie – it’s starting to really be a drag. No sun for days (hopefully not weeks) on end is a real downer. Just grey and colorless all around. I do like the blue grey tones of winter light for food photography, and it lends well for this juicy broiled grapefuit. An easy breakfast to pull you out of the grey mental dumps of December. January and February usually have skiffs of snow all over which is at least pretty – but December? Yuck. At least here in Toronto!

I bought a copy of the new cookbook Gjelina this week, so hopefully I’ll get a chance before the holidays kick in to share some of those meal outcomes with you. It’s quite veg-centric, and to be honest I haven’t been craving much meat these days, so this should be a good book to experiment through. Stay tuned for that!

 

Broiled Grapefruit for 2:

-Whack a large grapefruit in half, cutting down the center with the ends pointed east and west/horizontal. Place face down on a folded paper towel for 5-10 minutes to remove excess moisture.

-Turn the oven on to broil.

-Dust the faces of the grapefruit liberally with brown, raw, or regular ‘ol white sugar, about 1 TB for each at minimum.

-Place under the broiler until puffed and browned around the edges and elevated spots.

-Remove from the oven and cool for 10 minutes, then serve!

Also working on some new imagery for Monde du Chocolat this week (www.mondeduchocolat.com) – a little bit of chocolate bon bon style for Fashion Fridays. You can follow on Instagram for more @mondeduchocolat