I'm not sure if you've heard, but it's been raining in Atlanta. I made a joke about the super-typhoon that nearly took out our week in St. George Island. The rain we encountered off and on there looks like a little April shower compared to the torrential downpours we been having here. Flooding abounds. People are having to be rescued from their homes by boat. Schools are closed. The interstate flooded, trapping people in their cars on the highway. It's not been a pretty sight out there, to say the least.
The grey weather parted a bit this morning and gave me a chance to have a little breakfast on the patio. I've been needing a little sunshine on my leaves the past few days, so this was a welcome break. I woke up thinking about the incredible grapefruit we got at the market yesterday and how i couldn't wait to have one.
Instead of just ripping into it as is, I went puttering through the cabinet. I saw this bottle of rosewater that I hadn't used in a while and drizzled a little on top of the grapefruit. Then, the sugar and lime zest. Cranked up the broiler just to melt the top. Wow. Just wow. The syrup this makes inside the grapefruit is absolutely divine. This would be so great with some yogurt, whipped cream or sour cream. I will say that a grapefruit spoon would have been a huge help…but I devoured both halves just before the gray clouds reappeared.
Rosewater Broiled Grapefruit – makes 2 halves
- Preheat broiler and place rack in middle of oven. Place grapefruit halves in shallow baking pan. Drizzle each grapefruit half with 1/2 tbsp. rose water. Zest 1/2 of lime on each grapefruit half and sprinkle the tops of the fruit with 1 tbsp. sugar. Place the pan under the broiler for 3-5 minutes (this is one of those times to keep the oven light on!) or until the sugar has begun to brown slightly and bubble. Allow to cool slightly, sprinkle with any remaining sugar and lime zest and serve.