The delicious smell of this simple breakfast will rouse even the sleepiest person out of bed. Although it is a surprising combination of flavors, rosemary and ginger work very well together in a sophisticated twist on the classic broiled grapefruit. The macadamia nut cream is rich and luscious and can be used in place of whipped cream at any time. This delicious yet simple breakfast could easily double as dessert. (The macadamia nut cream really needs a high-speed blender, so if you do not have one, substitute plain yogurt or sour cream.)
Ingredients
- 4 large grapefruit
- 3 tablespoons coconut sugar
- 2 teaspoons finely minced fresh rosemary, plus more for garnish if desired ½ teaspoon ground ginger
- Macadamia nut cream
How to Make It
- Preheat the oven to Broil. Line a baking sheet with parchment paper.
- Cut each grapefruit in half; you may need to cut a small piece off the bottom of each half so they sit up straight. Using a small knife, cut all the way around each section, between the fruit and the membranes, so the fruit can be easily removed once roasted.
- Combine the coconut sugar, minced rosemary, and ginger in a small bowl. Sprinkle about ½ tablespoon of this mixture over each grapefruit half. Put the grapefruit, cut side up, on the prepared baking sheet and broil for about 10 minutes, until fragrant. Remove from the oven and set aside to cool for a few minutes.
- To serve, put 2 grapefruit halves on each plate, spoon the macadamia nut cream over the top, and garnish with additional rosemary if desired. Enjoy.
