Halved grapefruits taste delicious with a kiss of smoke from the grill. But they're even better sliced to expose more of the fruit to the caramelizing fire. Pomegranate molasses, with its sweet-tart flavor and syrupy texture, makes a tasty, ruby-hued glaze. Try this recipe with oro blanco (a white-fleshed pomelo), too. If you have fresh pomegranates, scatter the seeds over the top.
Recipe information
Yield
Makes 4 servings
Ingredients
1
2
1
1
1
1
2
Need to make a substitution?
Preparation
Step 1
Light a grill for direct medium-high heat, about 425°F .
Step 2
Mix the pomegranate molasses, brown sugar, butter, cardamom, cinnamon, nutmeg, and salt in a small bowl with a whisk until smooth.
Step 3
Using a sharp paring knife, remove the peel and bitter white pith from the grapefruits. Cut the fruit crosswise into 1-inch-thick slices, and then brush all over with the pomegranate molasses glaze.
Step 4
Brush the grill grate and coat with oil. Grill the grapefruit directly over the heat until nicely grill-marked, 2 to 3 minutes per side. Remove from the heat and brush with any remaining glaze.