Brûléed Grapefruit

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At Stonehurst Place we cook with Organic ingredients whenever possible.

  • 1 pint fresh blueberries
  • 3 tablespoons granulated sugar
  • 2 tablespoons Chambord or blackberry liqueur
  • 2 teaspoons vanilla extract
  • 10 fresh mint leaves, cut into chiffonade (thin strips)
  • 3 medium to large ruby-red grapefruits
  • 1⁄2 cup turbinado (raw) sugar mint sprigs for garnish


  1. Halve grapefruits.
  2. Stir gently to combine blackberries, sugar, and liqueur in a bowl. Let sit until berries soften, 15 minutes. Taste; add sugar if needed. Add the vanilla extract and mint chiffonade. Refrigerate.
  3. Adjust oven rack so grapefruit will be a few inches from the heat source. Preheat broiler.
  4. Using a paring knife, cut around fruit, separating the “meat” from the pith. Cut along both sides of each dividing membrane so sections can be removed easily with a spoon. Line a baking sheet with aluminum foil and place grapefruit halves cut side up. Place a thin sliver of butter in the center of each half and then sprinkle with sugar (about 1 tsp per half). A bit of nutmeg and/or cinnamon is a nice addition.
  5. Broil until the sugar caramelizes and turns golden brown, 2 to 5 minutes. (Watch carefully so it doesn’t burn.) Remove from oven and let sit a few minutes before serving. Serve topped with some of the blackberries. Drizzle blackberry juices over top. Garnish with mint.

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