In 2010, Sam Sifton, who was then The Times’s restaurant critic, made a list of the 15 best things he ate in New York City that year. For breakfast, he chose a dish from Pulino’s in SoHo, which is now closed. This roasted grapefruit is not so much a dish as a magic trick, the fruit covered with muscovado sugar and mint, then cooked into caramel.
Ingredients
- 1 grapefruit
- ⅓ cup muscovado sugar
- 2 teaspoons finely chopped mint
- Nutritional Information
Nutritional analysis per serving (2 servings)
168 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 1 gram dietary fiber; 41 grams sugars; 0 grams protein; 0 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Cut the grapefruit in half and thoroughly loosen all sections with a knife. Dry the cut surface with a paper towel.
- Put the sugar in a 10-inch heavy skillet and place over medium-high heat. Stir until the sugar melts and darkens slightly, about 2 minutes; do not let it burn. Spread it across the pan (it will not coat evenly) and immediately add the grapefruit halves, cut sides down.
- Move the grapefruit in the pan to coat the surface. Using tongs or two spoons, transfer to serving dishes, cut sides up. Sprinkle with mint and serve immediately.
15 minutes
Dining and Cooking