Grilled Grapefruit with Pomegranate Molasses Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Halved grapefruits taste delicious with a kiss of smoke from the grill. But they're even better sliced to expose more of the fruit to the caramelizing fire. Pomegranate molasses, with its sweet-tart flavor and syrupy texture, makes a tasty, ruby-hued glaze. Try this recipe with oro blanco (a white-fleshed pomelo), too. If you have fresh pomegranates, scatter the seeds over the top. Ingredients:
1/4 cup pomegranate molasses |
2 tablespoons dark brown sugar |
1 tablespoon unsalted butter, melted |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground cinnamon |
1/8 teaspoon grated nutmeg |
pinch of coarse salt |
2 ripe ruby grapefruits |
Directions:
1. Light a grill for direct medium-high heat, about 425°F .
2. Mix the pomegranate molasses, brown sugar, butter, cardamom, cinnamon, nutmeg, and salt in a small bowl with a whisk until smooth.
3. Using a sharp paring knife, remove the peel and bitter white pith from the grapefruits. Cut the fruit crosswise into 1-inch-thick slices, and then brush all over with the pomegranate molasses glaze.
4. Brush the grill grate and coat with oil. Grill the grapefruit directly over the heat until nicely grill-marked, 2 to 3 minutes per side. Remove from the heat and brush with any remaining glaze.
5. From Fire It Up: More Than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim. Text copyright © 2011 by Andrew Schloss and David Joachim; photographs copyright © 2011 by Alison Miksch. Published by Chronicle Books LLC.
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