The name Broiled Grapefruit came about after researching foods that were popular in the fifties. This appetizer was particularly favored throughout the 50's, 60's and 70's showcasing the fruit broiled to perfection and topped with sugar. Inspired by my collection of old cookbooks Broiled Grapefruit was born while testing and revising recipes for my cookbook titled The Little Dessert Cookbook. The vibrant colors of the fruit paired with its' health benefits parallels my mission for this blog, to retain some of the stylistic elements from the past while showcasing select revised recipes.
I never really thought about my hobby of visiting old bookstores in downtown Manhattan and Brooklyn, it was simply a fun experience. Nowadays I understand my reasons for collecting and continuing to revisit these dated cookbooks. Although I don't want all of the traditions from the 1950's, 60's and 70's to come back (hairspray and foods in aspic) I certainly wouldn't mind bringing back a few of them including the value of a good home cooked meal. Broiled Grapefruit is for people who crave wholesome foods and perhaps an old cookbook or two.
1 pink grapefruit, wiped and halved crosswise
1 tablespoon brown sugar
1 tablespoon butter cut into small pieces
Maraschino cherries for garnish (optional)
Preheat your broiler. Sprinkle each half with 1 tablespoon of brown sugar. Dot each half with the butter and place grapefruit on a sheet pan lined with foil. Bake until the sugar melts and the surface is lightly browned. Garnish with a maraschino cherry if desired. Serve warm as a first course or dessert.
Recipe from the Fannie Farmer The Boston Cooking School Cook Book 1951
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