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Grapefruit Brûlée With Cherries

Citrus fruits might remind us of warm temperatures, but they actually ripen in the wintertime. Enjoy a fresh grapefruit for breakfast during the cold months.

The roasted grapefruit is topped with cherries soaked in bourbon.

My mom used to always make this dish for us. It was a way for kids to eat grapefruit.

Kids will love the caramelized brown sugar on top, but adults will enjoy the Griottine cherries. These seedless, sour cherries are soaked in a brandy syrup.

Grapefruit Brûlée


  • Ruby Red grapefruit, cut in half
  • brown sugar
  • Griottine cherries

Cooking Directions

  1. Cut around the peel of the grapefruit, releasing the segments. If you like, do the same thing in between each individual segment to make it even easier to eat.
  2. Cover the top of the halved grapefruit with brown sugar.
  3. Put grapefruit under broiler until brown sugar has caramelized and the grapefruit browns slightly.
  4. Garnish it with a couple Griottine cherries, and pour some of the liquid from the cherry jar onto the grapefruit.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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