I’m so not into trendy food practices. If I’m honest it’s not that the food doesn’t always appeal to me but I am the antithesis of a follower. I don’t want to do what everyone else is doing. So at times I can come very late to the party and I’m OK with that; if it feels like it’s on my own time frame than I don’t count that as following the crowd. Today is a great example with this recipe for Rum and Brown Sugar Broiled Grapefruit.

I saw people ooh and aah over grapefruit sprinkled with sugar and broiled a couple of years ago and I admit, it did sound good. Grapefruit is too tart to not serve with a dose of sugar and putting it under the broiler and creating a brûlée top made it sound even more desirable so I tried it and loved it. But it still wasn’t something I was going to do for my blog since it seemed the rest of the world was already sharing it.

So I ate it and kept silent and then I sort of forgot about it…until last week. As is pretty much standard practice in my kitchen, circumstance built this recipe for me. I had some gorgeous pink grapefruit from a gift basket and when I went to grab the granulated sugar for the top, I noticed the bottle of rum from a different recipe still on the counter-top. In no more than a nano second I thought some rum might be a fun addition. From there I moved towards combining brown sugar with butter and cinnamon instead of granulated sugar and, well, here we are.

What I love about this is how very easy it is and yet, with that ease comes a result that elevates a plain grapefruit to nirvana. Even if you’re a teetotaler, the switch to brown sugar alone is a step in a new and wonderful direction. Adding some cinnamon? Just enough to add some welcome spice to the mixture. While I’m not a betting person; I’m thinking this blend of ingredients could get heretofore unwilling grapefruit eaters to change their mind.