Broiled Grapefruit

I was at a lovely brunch in LA, where I paid an astronomical amount of money for the simplest, most delicious, addition to any brunch table (& I've been eating it ever since).  With luscious grapefruits of all kinds in season, this is the time of year to try your grapefruits broiled.  I feel like the healthiest part of breakfast just became a morning dessert.

Start by setting your oven to broil/hi with the shelf being about 4 inches from the heat source.  Cut the grapefruit in half & pre-slice each segment.  Now is where we get creative.  We want to make a type of streusel crumble.  I took a small pad of butter, a spoonful of brown sugar, a dash of cinnamon, & a sprinkling of chopped walnuts & crumbled them together.  This is the combination I'm enjoying right now but if you don't like nuts, don't use them.  If you don't want butter, try it without.  The only thing that can go wrong is if you let your sugar burn, which even then, who says that's a bad thing. Top your halves with your streusel crumble & broil for just a few minutes. The butter will start to melt, the grapefruit segments will start to rise out their peel as the juices run sweeter, the sugars will start to caramelize into a crunchy outer shell.  Resist the urge to eat straight from the broiler because that is one hot piece of citrus, but don't let it get cold & you'll see why this has become my favorite winter breakfast dessert.