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
Directions:
- Halve grapefruits.
- 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.
- Adjust oven rack so grapefruit will be a few inches from the heat source. Preheat broiler.
- 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.
- 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.
