My legs are aching this Monday morning and my feet are sore. I woke early Sunday, left Mikey and my husband sleeping in their beds, caught the train downtown and spent the better part of the morning wandering between highrises as the light peeked between each building. I walked along the edge of Lake Michigan, the sun shining down and a cool breeze blowing from the lake. I spent several hours just wandering and photographing before getting back on the El train and returning back home. Sometimes I just feel as though that is something I need to do and I was lucky enough to have my husband home this weekend so that he could stay with Mikey all morning. Despite my tiredness today, I feel refreshed creatively.
The aching and the walking yesterday has left me feeling tired, happy and hungry this morning. The oven is set, I’m sipping coffee and waiting for it to preheat so that I can pop in the two halves of grapefruit sitting on my counter top. I’m watching the spring storm clouds from my kitchen window and listening to the rain splatter on the porch outside as the wind blows it beneath the shelter of our upstairs neighbour’s porch.
This honey-baked grapefruit may not be as healthy as plain grapefruit, especially with the inclusion of butter, but there’s something about baking it in the oven that brings out the flavours and makes the grapefruit extra juicy. It’s a real pleasure to eat, and I’m looking forward to pulling it out of the oven this morning.
If you have an aversion to dairy, or just prefer to not use butter, it can be omitted from the recipe. Changing things up yourself is part of what I enjoy so much about cooking. You could also try adding a sprinkle of cinnamon. Or perhaps, if you’re feeling adventurous, you could spoon a little sherry over the grapefruit before it goes into the oven.
2 Tbsp Honey
1 Tbsp Butter
1 Tbsp Brown Sugar
Greek Yogurt for topping
Preheat the oven to 400F.
Cut the grapefruit in half and loosen each segment by sliding a sharp knife between each segment, leaving each segment in the skin. Arrange the halves in a roasting tin, cut sides up, spoon the honey onto the top of each and put a small knob of butter on top of each half. Bake in the center of the oven for 15-20 minutes.
Remove from the oven and spoon over any juices that are in the bottom of the roasting tin. Serve immediately, topping each half with a sprinkle of brown sugar and a large spoonful of Greek yogurt.