We're heading into the long, cold winter months in New York and although my excitement over Christmas shop windows, lit up trees, and snow won't fade until January, the lack of seasonal fruit is hard to get over, even in November. Ultimately, I'll spend the next six months bookmarking recipes for strawberry shortcakes, zucchini fritters, and cherry pie.
But until spring appears with its strawberries and rhubarb I'm grateful for citrus season and the boost it gives my breakfast routine in the form of grapefruit! I'm happy to eat plain grapefruit every day but after a while it starts to get boring, so I like to experiment with different spices and sweeteners. This recipe uses my all-time favorite spice, cardamom, but you can try cinnamon and sweeten with honey or maple syrup instead if you prefer that. The nuts add a little salt and a bit of texture.
Brown Sugar-Broiled Grapefruit with Cardamom and Toasted Pistachios
Makes 4 grapefruit halves
- 1/4 cup shelled pistachios
- 1/4 teaspoon salt
- 2 grapefruits (any kind works - I love ruby red if you can get it)
- 2 tablespoons brown sugar (dark or light)
- 1/2 teaspoon cardamom
Preheat oven to 350F. Spread pistachios on a rimmed baking sheet and bake until lightly browned and fragrant, about 6 to 8 minutes. Sprinkle with salt and allow to cool before roughly chopping. Set aside.
Cut grapefruit in half and, if needed, cut a sliver off the bottom of each half to allow them to stand straight. Using a grapefruit knife of a small paring knife, loosen the grapefruit segments in each half by cutting between the fruit and peel, and then along the sides of each segment. Place grapefruit halves on a foil-lined baking sheet, flesh-side up. In a small bowl, combine sugar and cardamom. Sprinkle sugar mixture evenly over grapefruit flesh. Turn on broiler and place baking sheet in top half of oven. Broil until sugar starts to bubble, 6-8 minutes.
Allow to cool before sprinkling with pistachios and serving.