Brunched Up Grapefruit
- 1 large red grapefruit
- 1 tsp. sugar
- 20 roasted & salted pistachios
- 1/3 cup plain Greek yogurt
Preheat broiler. Line a baking sheet with foil
Slice grapefruit into ¼ to ½ inch slices, width-wise.
Remove rind from each slice using a paring knife.
Transfer slices to foil-lined baking sheet using a spatula. (They are very delicate)
Sprinkle each slice with a small amount of sugar.
Place slices approximately 4 inches under broiler for approximately 5 minutes, or until edges are golden.
While grapefruit cooks, chop pistachios into small pieces.
Remove grapefruit from oven.
Divide grapefruit slices between two serving plates.
Top grapefruit with a small dollop of yogurt.
Drizzle honey over yogurt.
Sprinkle with chopped pistachio.
Eat immediately to enjoy the warmth of the grapefruit
My husband and I had planned a 39-day trip for part of January and most of February. It started with business travel in New York City, followed by a weekend in Oklahoma City visiting our oldest. After that we headed to San Francisco for more business travel, followed by a month of working remotely from Hot Springs, Arkansas. I wrote several recipes from Arkansas, as I worked from a reduced kitchen. From there we were to head home.
However, life sometimes throws curveballs at you. Instead of heading back to New Hampshire, we headed to Florida. My father-in-law became suddenly ill and was moved into ICU. We packed up our apartment in about an hour and got on the soonest flight we could.
It was a crazy week, waiting and wondering, as we spent most of our time in the family room outside the intensive care unit. As many of you know, there never are any certain answers, just lots of testing completed, treatments delivered, and resulted awaited. Thankfully at the end of that week, there was progress.
I’m happy to report that two and a half weeks after the illness began, my father-in-law is in capable hands and already working on an assortment of therapies to get him back home. And we are back in New Hampshire, returning to our normal routines.
While in Florida my days were spent at a hospital and my evenings in a hotel, so there was no cooking. However, I wanted to take something good from Florida and work it into my food. This weekend being my first weekend in New Hampshire in over a month, I decided to infuse some Florida sunshine via grapefruit.
These Brunched Up Grapefruit are really quite a treat. They’re beautiful to look at and are quite fun for the palate- warm and tender grapefruit, chilled yogurt, crunchy pistachios. It hits on all sorts of notes. The only caveat to this recipe is that you need sharp knives for slicing the grapefruits and removing the rind. It takes a little patience and time, but it’s well worth it when done.
My hope is that the next time I’m in Florida, it’s for a fun gathering of family. Maybe even one that involves a brunch and this yummy recipe.