Best Warm Grapefruit With Ginger Sugar Recipes

BROILED GRAPEFRUIT

Steps:

• Preheat broiler. You can alternately use a toaster oven for this using a high temp.
• Prep grapefruit: Slice grapefruits in half. You may have to slice a tad bit off the bottom if your grapefruits don't stand straight. Use a grapefruit knife or a serrated paring knife and cut each segment so the pink flesh is cut away from the membrane. Next, gently par around the whole outside area of flesh cutting away from the rind. It will make your grapefruit eating a little easier and less messy.
• Assemble: Place each half, cut side up, on a rimmed cookie sheet or baking dish. Top each half with 1 teaspoon or so of coconut oil, 1 teaspoon or so of sugar, and a generous pinch of ginger. Use your fingers to blend and spread the ginger on the grapefruit halves.
• Broil: Place under the broiler and cook anywhere from 4 - 7 minutes. I find it best to set your timer for 2 minutes, check grapefruit, if sugar is not caramelized or there is no excessive charring of the grapefruit rind (white part), add another minute and repeat the process until sugar is caramelized and rind is gently colored but not overly burnt all around. If using shredded coconut, sprinkle on top of the grapefruit halves after the first 2 minutes. Once done, sprinkle with salt.
• Serve: Enjoy right away or let cool and serve at room temp.

SEARED GRAPEFRUIT WITH GINGER MAPLE SYRUP

Steps:

• Cut away the ends of each grapefruit. Stand on a flat end, and remove the skin and pith by cutting down the sides of the fruit. Slice each grapefruit horizontally into 4 or 5 thick rounds (depending on the size).
• Cut a square of cheesecloth. Wrap the ginger in the cheesecloth and squeeze over a bowl to extract juice. (If you don't have cheesecloth, use a clean kitchen towel.) Measure out 1/2 teaspoon juice and mix with the maple syrup. Add more ginger juice if desired. If desired, heat the syrup at 50 percent power in a microwave for 25 to 30 seconds.
• Heat butter over medium-high heat in a large nonstick skillet or on a griddle until foam subsides and butter begins to color. Sear the grapefruit slices for no more than 20 seconds on each side and remove to a platter or plates. Drizzle on ginger maple syrup, garnish with pomegranate seeds if you'd like, and serve at once, while the grapefruit is still warm.

GLAZED GRAPEFRUIT WITH GINGER

Steps:

• Preheat the broiler.
• Cut each grapefruit in half and gently separate the sections from the membrane by cutting around each section with a paring knife, keeping the grapefruit intact. Place the grapefruit halves cut side up on a baking sheet. Drizzle 1 teaspoon of honey over each half and sprinkle evenly with the brown sugar.
• Place grapefruit under broiler and brown well, about 3 minutes. Remove grapefruit and sprinkle with the crystallized ginger and coconut if desired. Serve warm.

BROILED GRAPEFRUIT WITH VANILLA GINGER SUGAR

Steps:

• Preheat broiler.
• In an electric coffee/spice grinder combine sugar, ginger, and vanilla and ground fine.
• Halve each grapefruit crosswise and run knife around each section to loosen membranes. Arrange grapefruits, cut sides up, in a flameproof baking dish or baking pan just large enough to hold them in one layer and sprinkle with sugar mixture. Broil grapefruits about 1 1/2 inches from heat until sugar melts and tops begin to brown, 10 to 15 minutes.
• Serve grapefruits at room temperature.

GRAPEFRUIT AND GINGER MARMALADE

Steps:

• Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft).
• Remove pan from heat; leave grapefruit to cool overnight.
• Next day, halve the fruit, scoop the pulp and seeds into a strainer; set over a wide bowl, rub/press fruit through strainer into the pan below.
• Add back the cooking liquid and the sugar; heat gently until sugar dissolves.
• Bring to a boil and then boil for three minutes.
• Meanwhile---finely slice the peel (or process for a few seconds in food processor); stir peels into boiling syrup, continue until mixture reaches 200*F (for sea level).
• Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout.
• Spoon marmalade into hot jars, seal with two-part lids.
• Process in a boiling water-bath for 15 minutes (sea level).
• Label jars, store in a cool-dark place.
• NOTE: Just before spooning into jars, add a splash of rum. Yippee!

BROWN SUGAR-SPICED GRAPEFRUIT

Steps:

• Mix together the sugar, cinnamon and ginger in a small bowl.
• Position an oven rack so that it sits 4 inches below the broiler. Preheat the oven to broil.
• Put the grapefruit cut-side up on a baking sheet. Divide the sugar mixture over the top of each and place under the broiler. Broil until lightly golden brown, about 3 minutes.

ORANGE-GRAPEFRUIT MARMALADE WITH GINGER

Steps:

• Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften.
• After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside.
• Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
• Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
• ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
• ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.