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Broiled Honey Butter Grapefruit

My maternal grandfather farmed all day, enjoyed a tipple in the evening while he played guitar, adored his wife and family, and gave any spare time he had to anyone who needed a hand.

He didn’t have a greedy bone in his body.

Unless there was a grapefruit in the bowl in front of him.

I’ve never seen anyone enjoy fruit more than Grandpa. He dug in to his sugar covered grapefruit and wouldn’t look up while he devoured it. I think of him when I cut a ripe grapefruit in half and get that little citrus spray in my eyes that stings – but is oddly enjoyable.

Grapefruit exuberance runs in the family.

All of that said, I don’t know if he would care much for this recipe. I suspect it might be a little too “gilding the lily” for his taste. All he needed was grapefruit and sugar, and he was a happy, happy, man.

But who knows? He might love this. Butter is awesome, honey is amazing, and a titch of rosewater makes everything fragrant and lovely.

This recipe came about because of my cold – which is dulling my synapses by the long-continuing hour. It’s been a week and a half, and I’m mentally tripping over my feet at an astounding rate.

So, when I thought of some sweetly charred grapefruit, I thought some butter might go well with the sweetener.

I broiled the grapefruit and the butter completely slid off.

Because of course it did. That’s what butter does.

But then something magical happened. The butter in the bottom of the pan combined with the honey and made an eye poppingly delicious browned butter.

So, thanks cold? I really appreciated the treat.

Broiled Honey Butter Grapefruit

Serves 2.


1 ½ tablespoons salted butter, room temperature

1 tablespoon organic honey

¼ teaspoon rosewater

1 large red grapefruit, halved


Preheat oven to broil.

In a small bowl, combine the butter, honey, and rosewater.

Divide mixture between the two grapefruit halves.

Place the grapefruit in a small metal pan.

Broil for 4 to 5 minutes, or until lightly charred.

Drizzle with the melted butter from the bottom of the pan.

(Photos by Launie Kettler)

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