Doused in aromatic bitters and sprinkled with sugar, this classic brunch item was once a fixture in Angostura recipe guides. Now regaining popularity along side the resurgence of bitters, put it back on your menu for an intimate brunch, or eat as a warming dessert on a crisp fall night! My favorite part? How the juices from the whiskey cherry garnishing the top work their way into the grapefruit as the fruit broils.
Broiled Bitter Grapefruit
1 pink or ruby red grapefruit, chilled
Angostura bitters, or other aromatic bitters
2 tablespoons turbinado sugar
whiskey cherry to garnish
Preheat the broiler and cover a baking sheet with aluminum foil.
Slice the grapefruit in half (hamburger style). Run the knife along the perimeter of each exposed half and along each segment. Yes, this feels like a pain in the ass, and I often contemplate stopping after the perimeter. And then sometime I do stop. I always regret it. So take the time to free each and fruit segment, and also, do yourself a favor and get a grapefruit spoon for eating it later. Just in case you weren't as thorough as you thought.
Dot each grapefruit with as much bitters as it will take, about two or three dashes.
Mix the sugar and six solid dashes of bitters together, forming a paste. Dividing evenly between the two halves, spread over each grapefruit. Place grapefruit on prepared baking sheet and garnish with a whiskey cherry smack dab in the center. Broil until the sugar starts to brown and bubble, about two to four minutes. Eat immediately.
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