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copyright 2006 Robert D. Brooks
Barbeque Pink Grapefruit
Now, don't be hitting that back button just yet tough guy!
This is a truly wonderful dessert - and is one of the only ones you can serve on a barbeque. Heck, you could even make this one on a Coleman (camping stove).
Everyone thinks this one is gonna suck - until they try it! Then, they love it.
Now, don't be hitting that back button just yet tough guy!
This is a truly wonderful dessert - and is one of the only ones you can serve on a barbeque. Heck, you could even make this one on a Coleman (camping stove).
Everyone thinks this one is gonna suck - until they try it! Then, they love it.
You'll need:
- one pink grapefruit for every two people
- brown sugar
Yup, that's it! Just two ingredients (you'll also need tinfoil).
Start by cutting the ripe pink grapefruit in half (cut through the equator, not the poles).
With a paring knife, cut out each triangular section of fruit from the membrane surrounding it - and let the fruit slide back into place. This ensures that the person who eats it doesn't have to dig aroud violently with a spoon to get the fruit out, they just have to lightly insert their spoon into the crevice.
Once the fruit is all sectioned. Cover the top of the grapefruit (the flat side with the fruit exposed) with around a tablespoon of brown sugar.
Wrap in tinfoil (with the opening in the tinfoil at the top, where the sugar is. Place the wrapped grapefruit right on the barbeque grill and cook for 5 or 10 minutes (until the sugar is all melted and the fruit is cooked).
Be careful taking the grapefruit halves off of the grill. When cooked, the sugar is liquefied and will spill everywhere if you invert the grapefruit.
Put each grapefruit in a bowl and serve with a spoon. The tartness of the grapefruit is perfectly offset by the sweetness of the brown sugar. A dessert like this warms the heart.
For the more adventurous: Try adding a little liqueur to the grapefruit before cooking.
Start by cutting the ripe pink grapefruit in half (cut through the equator, not the poles).
With a paring knife, cut out each triangular section of fruit from the membrane surrounding it - and let the fruit slide back into place. This ensures that the person who eats it doesn't have to dig aroud violently with a spoon to get the fruit out, they just have to lightly insert their spoon into the crevice.
Once the fruit is all sectioned. Cover the top of the grapefruit (the flat side with the fruit exposed) with around a tablespoon of brown sugar.
Wrap in tinfoil (with the opening in the tinfoil at the top, where the sugar is. Place the wrapped grapefruit right on the barbeque grill and cook for 5 or 10 minutes (until the sugar is all melted and the fruit is cooked).
Be careful taking the grapefruit halves off of the grill. When cooked, the sugar is liquefied and will spill everywhere if you invert the grapefruit.
Put each grapefruit in a bowl and serve with a spoon. The tartness of the grapefruit is perfectly offset by the sweetness of the brown sugar. A dessert like this warms the heart.
For the more adventurous: Try adding a little liqueur to the grapefruit before cooking.