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INGREDIENTS

1 red grapefruit (we used Rio Star)
2 Tbsp. Navan vanilla Cognac
2 to 3 Tbsp. turbinado sugar
Mint sprigs for garnish (optional)

PREPARATION

• Preheat the broiler.

• Cut the grapefruit in half and trim a little bit off the bottoms so that the halves won’t wobble.

• Section the grapefruit by running a paring or grapefruit knife around the edges and each segment. To make the grapefruit really easy to eat, remove the white membrane entirely.

• Place the grapefruit halves cut-side up on a baking sheet. Pour 1 tablespoon of Navan on each grapefruit half and top each with half the sugar.

• Broil until bubbly but not burned, about 5 minutes. Garnish with a mint sprig in the middle.

This article appears in May 1-31, 2008.

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