If you want your grapefruit a little more browned than what is shown here, just leave it in the broiler a little longer, or broil it a little closer to the element.
- 1 to 2 grapefruits, red or yellow, cut in half (cut through the middle, not the stem end or blossom end of the grapefruit)
- Brown sugar, 2 to 3 teaspoons per grapefruit half
1 To make it easier for the grapefruit halves to sit in the pan, you may want to cut 1/4 inch off the bottom of each half, so they don't wobble. To make it easier to remove the grapefruit segments with a spoon once the grapefruit is cooked, use a sharp paring knife to cut around the edges of the fruit, where the fruit meets the rind. Then gently cut inside the grapefruit, along the edges of the segments. Don't cut all the way through the grapefruit, just to the rind if you can.
2 Line a broiling or roasting pan with foil or parchment paper (foil works better, doesn't burn). Place the grapefruit halves, cut side up in the pan. Spread brown sugar over the top of the exposed fruit (not the rind), about 2 to 3 teaspoons of brown sugar per half (more or less to taste). Yellow grapefruit tends to be more sour than ruby red grapefruit, so you may want to use more sugar for yellow than for red grapefruit.
3 Place under a broiler for 3 to 5 minutes, until the brown sugar is bubbly and beginning to brown and caramelize. Remove from oven. Let cool for a minute. Eat while still warm.