These past few weeks, we've been downing citrus like we're in a heavy battle against scurvy. While I'm always happy to devour citrus in its unadorned natural state, I've been having fun caramelizing the fruit under the broiler. I've played around with a bunch of tasty flavor combos, but my favorite of the moment is pomelo slathered in honey, topped with a sprinkling of fresh nutmeg. I think this simple treat would make a delicious partner to so many breakfasts and brunches - from eggs and bacon to a hearty bowl of oatmeal.
I hope the new year is treating you well so far. Here's to a delicious 2015!
- 2 ripe pomelos (Ruby Red grapefruits would make a nice substitute)
- 4 heaping teaspoons honey
- freshly grated nutmeg (please please grate whole nutmeg yourself with a microplaner - the freshly grated spice is so much more aromatic than the pre-ground variety) - keep in mind... if you're not a fan of nutmeg, you could use cinnamon instead
Crank up your broiler.
Place pomelo halves on a baking sheet, face up. Slather a heaping spoonful of honey onto the flesh of each pomelo.
Place pomelos under the broiler until the tops are bubbling and the pith turns golden brown. (This takes about 5 minutes with my broiler.) Pull the tray from the broiler and immediately grate nutmeg over the pomelos - it will happily blend with the warm honey and juicy citrus.