It can be tempting to eat the same thing for breakfast every morning but there are so many easy and interesting recipes you can whip up, it’s a shame to stick to just one or two favorites. Last month we shared Pamela Salzman’s decadent sautéed banana porridge as a way to shake up your morning ritual, and today, we have another just-sweet-enough breakfast option that’s also healthful and simple to make: chef and party mastermind Annie Campbell’s ginger grapefruit brûlée.
You might think of grapefruit as a summer citrus but now is actually the best time to enjoy them. Packed with vitamins A and C, they’re an incredibly nutritious way to start the day. This recipe makes the fruit feel more like a proper dish with a little bit of ginger, coconut sugar, and maple syrup and some char from the broiler for richness and depth. Thanks to the special preparation, you could also enjoy them as a healthy dessert after a special meal just the same.
- Combine 1 cup of water with the fresh ginger and 1 cup of sugar in a sauce pan, bring to a boil and stir until dissolved. Turn off heat and let cool. Strain out the ginger, reserving the liquid. Can be refrigerated for up to a month
- Combine 1 cup of water with 1 cup of maple syrup or honey in a sauce pan, bring to a boil and stir until dissolved. Turn off heat and let cool. Can be refrigerated for up to a month.
- Preheat the broiler. Place grapefruit halves, with flesh side up, on foil lined baking sheets. Brush each grapefruit generously with ginger syrup and/or simple syrup. Sprinkle each grapefruit half with a teaspoon of coconut sugar. Put the baking sheet in the oven under the broiler, until the tops of the grapefruits are bubbling and golden. Serve warm or let cool to room temperature. If you have a kitchen torch, you can brulee the grapefruits with that instead of under the broiler. Enjoy!
Photo: Skip Hopkins
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