Reviewed: Jan. 2, 2009

I used brown sugar instead of white, for a deeper sweetness. I liked this. Nice way to dress up your grapefruit into something different.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 3, 2008

I am 24 years old and have never eaten a grapefruit until the morning. I've been thinking about trying it for a while now and I found this recipe and decided it was time. I was always really afraid of the bitterness, but this was awesome. I did not pull everything out as this recipe indicated. I just cut around the sections and tried my best to push the sugar and cinnimon down into the cuts. I did not use butter and I broiled it a bit on the long side, the edges started to burn a bit. It was just fabulous. This may be a morning staple for me. I did not find that it took me any longer than toasting a bagel.

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kendall22

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Reviewed: Oct. 30, 2008

I'd never thought of anything like this before, but I really enjoyed it!

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Karen W

Cooking Level: Expert

Home Town: Dorchester, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Mar. 10, 2008

Nice rich flavor. This really mellowed the bite of the grapefruit. Not sure I liked it as well as plain grapefruit with just sugar, it was different eating warm grapefruit, but good. I might do this again for a nice change of pace. Definitely section them as directed before baking. Thanks for sharing, it was nice to have something different to change up my same ol breakfast!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 8, 2008

This was just ok. I think I'll keep eating my grapefruit plain like I always do.

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Laura

Cooking Level: Beginning

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Reviewed: Mar. 8, 2008

When i prepared this recipe, i was sure it would be gross. I made it and amazing! Its along the lines of a baked apple. However, i recomend not using too much butter. I did use too much butter the second time i made it... It was terrible and it tasted like veggies! Besides that this recipe is GREAT! "A watched grapefruit never broils!"

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Katie

Home Town: Shelburne Falls, Massachusetts, USA

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Reviewed: Mar. 4, 2008

This was interesting to try but I didn't like the addition of the butter at all. Also mine was only warm on top. I think I like the old cold with sugar sprinkled on top better. Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2008

I just brought back 5 lbs. of fresh pink grapefruit from my parents tree in Florida and decided to try this recipe. I keep my grapefruits at room temperature on my counter. After cutting out the grapefruit I cut another one and removed the fruit and placed in a bowl (1 1/2 grapefruits). Next I took another small bowl and mixed the cinnamon and sugar together then drained the grapefruit (to drink) and ladled into ONE shell. I was intrigued by the addition of the butter so I decided to try adding it. The most time consuming part was tearing out the inside of the fruit so I used kitchen shears to make it easier and faster. If I were to make it again I would cut down on the cinnamon. Frankly, it's just easier (and less time consuming) to cut and half sprinkle with sugar or slenda and cut the sections and eat!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 22, 2008

Yum, this is a great winter breakfast. I wasn't sure I'd like the grapefruit with sugar & cinnamon, but it tastes great. I did leave off the butter, though. Also, I just cut around the slices and left them in the shell. Lastly, I cooked it a little longer so it's warm all the way through. Healthy, a little sweet, warm & comforting. Thanks!

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COFFEE

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Reviewed: Jan. 20, 2008

Delicious. My husband was skeptical, but he gulped down every last bit. A really nice treat.

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Jodie

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Reviewed: Jan. 19, 2008

Again, my laziness prevails and I just loosen the sections with a knife but don't bother to remove the sections and all that. I also skipped the butter - although Smart Balance or other non-hydrogenated spreads will work. I just didn't feel that butter and grapefruit belonged together. I used brown sugar and a little cinnamon, nutmeg and cloves, and that made these smell and taste wonderful! Reminded me of something served at a nice bed & breakfast in Maine.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Jan. 16, 2008

Very good and well worth the trouble! I had had this once before at a brunch and was pleasantly surprised to see it here. I omitted the butter and cooked them a bit longer per another review adn they were perfect! Will definitely make this again.

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S. Gumler

Cooking Level: Expert

Home Town: Galveston, Texas, USA

Living In: Granbury, Texas, USA

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Reviewed: Jan. 4, 2008

This was a nice change of pace as a one-time novelty kind of side dish, but it's too time consuming to make again. It has an interesting taste, reminiscent of spiced baked apples and was a nice change from the normal fare.

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Natalie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Feb. 24, 2007

Great idea! I love getting all the bitter pulp out of there! BUT the grapefruit I used must have been a bit older . I didn't really like how buttery and sugary it is, either. Grapefruit is supposed to be the healthy meal, maybe next time I'll just use a tiny bit of sugar and omit the butter altogether.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Feb. 5, 2007

Was not a big fan of this one. A lot of work for not much results. You are better off to cut the grapefruit and sprinkle sugar on top and eat. This recipe was too much of a hassle, sorry.

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rocksteady

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2007

This recipe is easy and prep was about 5 minutes. I washed my grapefruit first and dried it well. Mighty yummy on a cold winter day. Since my grapefruit were at room temp originally, they heated through nicely. Will try this again without butter...and it probably won't taste as good.

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catholic soup queen

Cooking Level: Expert

Home Town: Palos Verdes Peninsula, California, USA

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Reviewed: Jun. 23, 2006

I enjoyed this at work today. I used a combination of 2tsp brown surgar and 1/2tsp white surgar and sprinkled with cinnamon and dotted with butter per half of grapefruit.

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RCD0205

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 28, 2006

A friend gifted us with a box of Texas grapefruit, and I needed to find a way to get my family to eat them all, so searched under "ingredients" for grapefruit. (There's not much!) I sectioned the grapefruit and left them in the skins. 3 minutes under the broiler was not enough to heat the grapefruit through, so the top was warm and the bottom was cold. I would leave in the broiler a little longer next time. Got rid of some grapefruit, though!

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PattyJoy

Cooking Level: Expert

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Reviewed: Mar. 30, 2006

I did what I always do to 'prepare' grapefruit - slice the sections and around the edge, without actually removing the fruit. I also used Smart Balance and Splenda, as my diet has been horrible this week. This was very light and refreshing. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 18, 2006

I just cut the grapefruit in half and put the toppings on (that is what the original recipe calls for) because I find it easier to scoop out the flesh when it is warm and softer.

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RINI723

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Broiled Grapefruit

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