Spice Roast Ruby Red Grapefruit + Sweet Buttermilk Sauce
Breakfast is a ritual. My own quiet, wonderful, predictable ritual of which I could never bear to part with. I need a newspaper – or anything to read, a good half hour and a wooden table. The rest is adaptable. This is the sort of breakfast that goes well with a newspaper, it’s a simple little nosh, but when executed properly could very well become your favourite. Ruby grapefruits are devastatingly beautiful, all deeply blood red and blushing juice that glistens. Slicing one open is like massaging your eyes. And grilling grapefruits into a gooey, tart brûlée is possibly one of the loveliest ways to eat one. This isn’t the type of dessert brûlée that shatters spectacularly at the swift tap of a teaspoon – it’s breakfast time after all, calm yourself. But the type of brûlée that will yield a softly spiced sugary crust and the juiciest of interiors. Eat the grapefruit warm, with little dribbles of the buttermilk sauce here and there to soothe the tartness.
Spice Roast Grapefruit + Sweet Buttermilk Sauce
One ruby red grapefruit, halved
Two tablespoons of sugar
One teaspoon of cinnamon
Half a teaspoon of cardamom
One tablespoon of honey
Three quarters of a cup of buttermilk
Two tablespoons of honey
One teaspoon of poppyseeds
Heat grill – I suppose you’d say ‘broiler’ if you happened to be America. Combine the sugar, cardamom, honey and sugar in a bowl. Spread over the face of each grapefruit. Grill for fifteen minutes or until caramelised. Allow to cool. While the grapefruit is cooling, combing buttermilk, honey and poppyseeds in a jug. Serve with mint.