Our January/February 2019 issue features innovative recipes using the glorious grapefruit. Here are some extra shots from the article, along with a simple and delicious way to prepare this superfood.
GRAPEFRUIT BRÛLÈE
This is the time to finally break out your culinary torch!
2 grapefruits, halved
4 tablespoons raw sugar
Trim 1/4 in from bottom of each grapefruit half to make it stable. Section halves with a sharp knife if desired. Sprinkle sugar over each, and using a kitchen torch or kitchen broiler heated to high, caramelize sugar until it is dark amber and bubbly on each grapefruit.
Yield: 4 servings
For the full article, pick up the January/February issue on newsstands now!
