Grilled Sugared Grapefruit

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Grilled grapefruit should be crunchy and brown on top; they should also be warm. So prepare them in advance, but grill them only when required for serving.


  • 3 grapefruit
  • 25 g/1 oz butter
  • demerara sugar (see method)


    Halve the grapefruit and using a grapefruit knife or a small sharp knife cut around each segment to loosen the flesh. Turn upside-down on a large plate to drain until ready to grill.

    Melt the butter over low heat and liberally brush the surface and outer rim of each grapefruit half. Sprinkle with plenty of demerara sugar – about 2 rounded teaspoons on each half – and place 5–7 cm (2–3 in) away from the heat under a hot grill. Grill until the sugar has melted and becomes brown. Spoon any juices which have drained from the grapefruit halves over the hot sugar on each one and serve at once.