Ingredients:
- 4 Ruby grapefruit
- 4 Tbs. (2 oz./60 g) turbinado sugar
- 1 Tbs. unsalted butter, cut into 1/4-inch (6-mm) cubes
- 1/4 cup (1 oz./30 g) chopped toasted hazelnuts
- Flake sea salt, such as Jacobsen, for finishing
Directions:
Preheat an oven to 425°F (220°C).
Trim the bottom of each grapefruit to create a flat surface, then slice off the top third of each grapefruit, discarding the tops or saving them for another use. Using a grapefruit knife, loosen the grapefruit segments by first carefully cutting between the fruit and the peel and then by cutting along either side of each segment to free it from the membrane. Transfer to an 8-inch square baking dish. Top each grapefruit with 1 Tbs. sugar and dot with the butter.
Transfer to the oven and roast until the sugar and butter are melted and the edges start to brown, about 30 minutes. Remove from the oven and place the grapefruits on a serving platter. Drizzle with any juices that accumulated in the dish during roasting, then sprinkle with the hazelnuts and sea salt. Serves 4.
Jason French, Chef/Owner, Ned Ludd, Portland, OR.
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