Baked Grapefruit recipe from the Chalet Suzanne
Bertha Hinshaw started her inn in 1930. It was situated just north of Lakes Wales in Florida.
Mrs Hinshaw had a special recipe using Florida grapefruit that was on the menu to start every lunch and every dinner. The meals at the inn were described as unusual and ‘unbelievable copious’. Ingredients of only the finest quality were used.
The inn was composed of six clusters of wooden buildings which offered eclectic accommodation with no two rooms being alike. But it was the food that attracted the crowds even more than the wonderful Floridian hospitality.
Mrs Hinshaw’s grapefruit recipe is delicious as an appetiser but, because it’s so quick and easy to make, is perfect for breakfast or brunch too.
You can make it an advance by preparing the grapefruit and the cinnamon sugar in advance.
This is perfect if you’re expecting a large group of people for brunch or make it part of your breakfast during the holidays or for a family celebration.
Here’s the recipe:
Serves: 1 portion
- ½ large Florida grapefruit at room temperature
- 1 teaspoon butter
- ¼ teaspoon sugar
- 2 teaspoons cinnamon sugar (see below)
- Remove the white core from the grapefruit half.
- Cut around each grapefruit segment to loosen it from the membranes.
- Fill the centre with the butter, sprinkle with the sugar and then the cinnamon sugar.
- Broil the grapefruit about four inches from the heat source for ten minutes or until heated through and starting to brown.
- Note: To make cinnamon sugar combine three parts sugar and one part powdered cinnamon.
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