A food Writer’s Blog
The name Broiled Grapefruit came about after researching foods that were popular in the 1950’s. This appetizer was particularly favored throughout the 1950'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 bring tradition back into the kitchen by celebrating old recipes and sharing what I’ve learned with you.
Over the years I have relied on my collection of old cookbooks and their recipes for inspiration. Whether good or bad, they have taught me how to work efficiently in the kitchen and bolstered my abilities as a health-supportive cook. Although some recipes from the 1950's, 60’s and 70’s are best left behind (foods in aspic), the tradition of preparing food at home never loses its’ value.
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. Serve warm for breakfast or dessert.
Recipe from the Fannie Farmer The Boston Cooking School Cook Book 1951
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