Welcome to my breakfast routine.  Fast, predictable, and the same thing every.single.day.

I started the granola bar thing in junior high prompted by my perpetual lateness to school and 12 (seriously twelve?!) years later it is still going strong.

Oh…and coffee.  There must be coffee.

I needed a change, an upgrade, if you will.  Enter these beauties.  Breakfast just got a whole lot more interesting.

To better your own breakfast, start by browning some butter.  Begin this process by melting butter as you normally would, on the stove over medium heat.  Once the butter is melted, take it to the next deliciously “browned” phase by allowing it to continue cooking while not stirring, but rather swirling the pan without a utensil.  {the butter will foam and hiss a bit during this stage!}  Stay with the butter at the stove because browned butter can go to burnt butter very quickly.

This process will take just a few minutes; you’ll know the butter is “done” when you start to smell a nutty aroma and see brown deposits in the bottom of your pan.  The browned bits are actually the solids in the butter, and cooking them this way enhances the flavor so much.

{here is a great tutorial for more tips on browning butter}

Let the butter cool while you prepare the fruit.  Using a sharp knife, carefully cut the fruit from the outer rind then cut between the individual segments.

Combine the butter with some cinnamon and brown sugar, making a thick “paste” of sweetness.

Place the fruit in a foil-lined baking dish, cutting a slice off the bottom of the grapefruit if it you’re having trouble getting it to stay upright.

Divide the sugary cinnamony loveliness between the fruit and place under the broiler for 2 to 3 minutes until the sugar has caramelized and resembles the topping on crème brûlée… DO NOT walk away from the oven during this part, I beg of you… charred grapefruit really doesn’t carry the same allure.

Try this out and see how you like it!  I actually preferred the grapefruit without the crisp sugary coating {which I totally ate on its own after eating the fruit}… I found that the warm juicy sweetness that drenches the fruit under the melting sugar was a perfect match for my taste buds.  Anyway you, eh, slice it- this is addicting.

Good morning to YOU!

Brown Butter Broiled Grapefruit

- 1 large Ruby Red grapefruit, chilled
– 1/4 cup light brown sugar, packed
– 2 Tablespoons unsalted butter
– ½ teaspoon cinnamon

In a small saucepan, melt butter over medium heat.  Once melted, allow the butter to continue cooking for a few minutes, swirling the pan periodically.  The butter will foam and hiss, indicating that the browning process is occurring.  Once you see the solids beginning to brown, pay close attention to avoid overcooking.  Continue swirling the pan until the butter has a fragrant and nutty aroma and the browned bits cover the bottom of the pan.  Set aside to cool.

To prepare the fruit, slice the grapefruit in half and use a sharp paring knife to separate the fruit from the outer rind and also separate the individual segments.  Place the grapefruit halves in a foil lined baking dish.

In a small bowl, combine the browned butter, brown sugar, and cinnamon.  Mound this mixture on each grapefruit half and place under a pre-heated broiler for 2 to 3 minutes, or until the sugar is bubbly.  Remove from heat and allow to cool a few minutes before enjoying!

{serves 2}

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