Grapefruit Brulée

Grapefruit Brulée, an simple gem, serves as both a pretty start to the morning or as an elegant end to the evening. Broiled grapefruit is a classic recipe, but add a dollop of sour cream (or yogurt), a very generous sprinkle of crunchy Demerara sugar (best sugar for any brulée), broil to perfection and voila - Grapefruit Brulée.

Serves 2

1 ruby red grapefruit, room temperature
2 tablespoons sour cream or greek yogurt
4 tablespoons Demerara sugar

Preheat the broiler on high (if using). Slice the grapefruit in half lengthwise and place the grapefruit halves on a foil lined baking sheet, slice the bottoms of the grapefruit to level as needed.

Spoon a tablespoon of sour cream or yogurt in the middle of each grapefruit half and sprinkle generously with Demerara sugar. Using a kitchen torch, melt the sugar to form a crisp, golden crust or broil the grapefruit halves on the top rack of the broiler, about 7 minutes, or until the sugar is caramelized, bubbly and brown.

Cool and enjoy or cover lightly and refrigerate overnight to serve the next day. Remove from the refrigerator about 15 minutes prior to serving.

Use a grapefruit knife to section the grapefruit for ease of serving prior to broiling. Demerara sugar is a Bijouxs Basics pantry item. Look for Demerara sugar in cooking stores, also in some supermarkets, such as Whole Foods. You can substitute a coarse sugar such as the brand 'Sugar in the Raw' product. Use a full-fat greek yogurt in place of the sour cream. Omit the sour cream/yogurt for a classic version of broiled grapefruit.