This recipe is simple to put together, and was one of the most popular starters at the inn in citrus season. We don’t often think of eating grapefruit cooked, but the quick visit under the broiler both softens and sweetens the fruit. The cherry flavor is a great companion.
For my birthday recently, my niece gave me a lovely box of oranges and pink grapefruit from Florida. The fruit was exquisite, and I indulged in many a snack and breakfast. So good. The grapefruit begged its own special dish.
I used my own brandied cherries from last year here, but you can use a jarred Bing or Maraschino cherry and their syrups as well since this is not the season for making the cherries. I’ve used the Fabbri Amarena Italian wild cherries in syrup with great success, but they are pricy and hard to find. Use fresh when they are in season, popped under the broiler with the grapefruit.
You can use the honey or just a bit of the cherry juice under the broiler, or leave the fruit without the extra sweet.
Broiled Grapefruit with Brandied Cherries
- 2 large juicy pink grapefruits or 4 small
- 2 tbsp. or so native honey, optional
- 1 tbsp. or so butter
- Finely ground fennel or anise seeds
- 4 cherries, brandied, fresh, or jarred
If the grapefruits are large, cut them in half at the middle; if small, just cut off the top quarter of the fruit. Using a thin, sharp knife, cut around the edge and middle of fruit to loosen. Remove the middle core if possible.
Drizzle each with about a teaspoon or so of honey if using, more or less according to taste, this is not an exact science, and I seldom really measure these things. This is just a starting point, and it depends on what kind of honey you have. I love really dark honeys, but any honey that you have from your native bee industry will work fine. If you have no local native honey, use what you find in the grocery store, but try to look for one that is from a smaller business, they taste better and you will be supporting a local (somewhere) food producer. You can also use a light maple syrup.
Dot with butter, and sprinkle with just a tiny pinch of the ground fennel seeds, again, to taste, but this dish is best with the spices on the mild side so that the honey flavor can be an equal partner. Place in a baking dish in the middle of the oven under the broiler and cook for about 7 to 10 minutes, until fragrant and soft. Add a cherry to the middle of each, brandied if you have them, but you can use any type of jarred or preserved cherry. Spoon on a little of the syrup as well.
If you are lucky enough to have fresh cherries in season, put in place and broil along with the grapefruit. Makes four servings.
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Yum. I can’t decide if I want this for breakfast or dessert!
It’s both! It would be lovely served with a small cheese course which I did for a wedding. The savory, salty cheese was perfect to accompany!
My mother made something like this for dessert. The cherries were maraschino and there were no seeds. I haven’t made it in years so this is a good reminder.
I’m glad I tickled a memory!❤️
This looks so very tasty!
Grapefruit is underappreciated too often, and this way of serving it definitely puts it in the center. 🙂
Thanks! It’s a great way to start a brunch or special breakfast!
Thank you! 🤤
I have never made broiled grapefruit, but I have had it and liked it, so I will need to try this sometime–it sounds great with the cherries!
it’s really delicious. It was one of my go-to breakfast starters at the inn; people just loved the little brandied cherry. The fennel and the cherry are great friends!
Oh wow! What a great combination! Fabbri Amarena is a must in every Italian home 😉 I love them 😍
Thank you! The cherries are hard to find in Vermont, but worth the hunt!
Happy belated birthday Dorothy! Your neice’s birthday gift to you was very interesting. I would love to see the resultant images.
It was a special day: flowers, fruit, chocolate, and wine. Who could ask for anything more?
Sounds very loving and spontaneous.💓🍂🍮🍮🍂
What a delicious combination of flavor!!!
Thank you Diane! They are quite addictive!
I miss the days when I could eat grapefruit. 😍🍃
Oh my, why can’t you eat grapefruit?
Due to the cholesterol medication I’m on. It’s a no-no.
Ah! Yes, my aunt had that same restriction. Seems like an odd one, does’t it?
Most definitely. 😜
I would have never thought of broiling grapefruit but this sounds really yummy. I have some frozen leftover cherries from a cherry bounce I made that I could use.
Perfect! A new experience! You’ll love it.
I am sure that I will! 🙂
Have a restful weekend!
I’m loving this idea! We went the bourbon route with our cherries and have been enjoying them in cocktails but little else. I’ll have to pair them with the broiled grapefruit for breakfast tomorrow.
I love that you used burbon for your cherries! I’m sure it was as delicious on the grapefruit as the brandied version.
They were so tasty! I was surprised by how well the fennel worked–thanks for sharing that nice touch.
I’m so glad you enjoyed this dish as much as we (and our many guests) have! The fennel really does make everything just a little better!
A dish I haven’t had in years. If your oranges and grapefruit said they were from Indian River County, they would be from where we live. While citrus is grown in lots of areas in Florida, our county is famous for grapefruit.
I already recycled the box! All I know is that these were indeed the best grapefruit I ever had in my life, even when I was visiting in Florida! I are most of them myself just peeling them and feasting on them straight up! The best!
Yum! This is so unique!
Thank you! We all love them!
i have the same jar of cherries:)
They are really good!
Never heard of cooking Grapefruit before but this sounds delicious! I will have to try it!
It was really a hit with my inn guests!
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