3 grapefruits (I used the sweet Texas Rio Star variety)
6 tablespoons raw sugar or brown sugar (you’ll need two tablespoons of sugar per grapefruit)
sprinkle ground ginger
sprinkle ground cinnamon
dash sea salt
Greek yogurt or thick goat’s yogurt
honey, for drizzling
granola (a few handfuls)
1. Preheat broiler. Make the bases of your grapefruit halves flat so they don’t wiggle around: slice off about ¼-inch of the peel on the base end and the stem end of each grapefruit. Then slice each grapefruit in half, parallel to your initial cuts. Place the grapefruit halves face-down on paper towels for about five minutes to absorb excess moisture.
2. In a small bowl, mix together the raw sugar or brown sugar (I used a mixture of both) with a sprinkle of ginger and cinnamon and a dash of salt. On a rimmed baking sheet or a 13×9-inch glass baker, place the grapefruit halves face up. Sprinkle each halve liberally with the sugar mixture, using about 1 tablespoon per halve. Broil for 7 to 10 minutes, until the sugar is melted and turning a deep amber. Let the grapefruits cool for at least a few minutes; serve warm or at room temperature with a big dollop of yogurt (swirl in honey if you’d like) and a handful of granola.