Broiled piloncillo Texas grapefruit from Amá: A Modern Tex-Mex Kitchen (page 58) by Josef Centeno and Betty Hallock

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • southerncooker on September 15, 2020

    I've never been a fan of sugar on grapefruit, but always put a little salt on mine. I've also never eaten a broiled one. With that in mind I was afraid I wouldn't enjoy this. Since I had a red grapefruit I decided why not. I tried to get hubby to try half, but he refused. One of our local grocery stores always has Piloncillo and I've never tried it. I decided to pick some up to do this recipe and maybe the French Toast p 77, but they were remodeling and I couldn't find any so I used brown sugar. It turned out delicious after adding a pinch of salt. I ending up eating both halves. I've always pre-segmented mine though for ease of eating. My Mom taught me to do that.

  • Frenchfoodie on May 15, 2020

    Relatively quick and easy, looks beautiful and tastes pretty good. Turns out I’m not really a fan of hot grapefruit though.

  • patioweather on March 27, 2020

    Broiled grapefruit is good in all its guises and this is no different. I had never thought of pre-segmenting it though. That trick is going to be a game-changer for me.

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