Why Broiled Grapefruit?
The name Broiled Grapefruit came about after researching foods that were popular in the 1950’s. 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 a cookbook I wrote, titled The Little Vegan Dessert Cookbook. The vibrant colors of the fruit paired with its' health benefits parallels my mission for this blog, to share images and artwork from the past while showcasing select revised recipes.
Over the years I have relied on my collection of old cookbooks and their recipes. Whether good or bad, they have taught me how to cook and bolstered my abilities in the kitchen. Although some traditions and recipes from the 1950's, 60’s and 70’s are best left behind (foods in aspic, stewed prunes) I certainly wouldn't mind bringing back a few of them, including the value of a good home cooked meal.
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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