RECIPE TWENTY: Sunday August 6 - roasted grapefruit

BACK STORY:
New York Times feature on grapefruits, which I love so I thought I'd try this sweetened take.

NOTES:
This juice definitely wasn't worth the squeeze. I started boiling the sugar as they recommended but it was hard to tell when the sugar changed color as it just bubbled in the water liquid. Did I wait too long or not long enough? The recipe was vague. Also the grapefruit I had was a bit on the overripe side which of course was my own fault. 

STARS: 
2 out of 5. I wouldn't bother making again - slices of grapefruit with mint on top would be just as good as this sticky gooey but ultimately flavorless concoction.

RECIPE:
https://cooking.nytimes.com/recipes/1013414-roasted-grapefruit

INGREDIENTS

• 1 grapefruit
• ⅓ cup muscovado sugar
• 2 teaspoons finely chopped mint

•  

  Nutritional Information

PREPARATION

1. Cut the grapefruit in half and thoroughly loosen all sections with a knife. Dry the cut surface with a paper towel.
2. Put the sugar in a 10-inch heavy skillet and place over medium-high heat. Add 2 tablespoons water to the pan and swirl it into the sugar. Continue swirling until the sugar melts and darkens slightly, approximately 3 to 5 minutes; do not let it burn. Immediately add the grapefruit halves, cut sides down, and turn off the heat.
3. 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.