Warm Winter Fruit Part 2
Narragansett is not the Garden of Eden of Produce in the winter. Thanks to our friendly citrus farmers in Florida we nearly always have plenty of grapefruit. If we’re really lucky we might find the Ruby Red or Rio Star Texas strains once or twice a year. (Although half of Rhode Island winters in Florida we really do prefer the Texas grapefruit. Go Aggies!) Whatever state sends the fruit your way, try to buy the red or pink flesh varieties which tend to be sweeter or less acidic. Unless you are a citrus farmer you'll probably need to look at the tag as the skin color doesn't indicate the flesh color.
We have a simple way to dress up any grapefruit and offer something warm on a chilly winter morning is to simply sprinkle a little brown sugar and some cinnamon on the top of a sectioned half.
Place the halves on a pan and pop in your oven or broiler for about five minutes. That’s enough time for the fruit to warm and for the sugar to melt and run into the cracks for maximum sweet and sour goodness. When you pull it out of the broiler, spread the sugar syrup evenly with the back of a spoon over the top of the fruit.
Carefully transfer the halves to a serving bowl. We like to use pressed glass custard cups but you can do whatever works for you on Wednesdays. Or any other day of the week.
Next week I'll post our most popular warm winter fruit, a New England classic, baked apples.
Posted by Head Chef Dave, Blueberry Cove Inn