- 2 pink grapefruits
- 4 tbsp Campari
- 4 tbsp caster sugar
Turn the oven grill to its highest setting and place the oven rack directly beneath the grill. Cut the grapefruits in half horizontally. Use a sharp paring knife to cut the flesh away from the inside of the peel and white membrane. Cut along the inside of each membrane, against the flesh, to separate the segments, cutting to the bottom without piercing the peel. The segments should be easy to prise from the shell when cooked. Place the grapefruit halves on a baking tray and poke the top of the grapefruit segments with a toothpick.
Drizzle 1 tablespoon of Campari over each half and set aside for
10 minutes to allow it to soak into the fruit. Sprinkle each half with 1 tablespoon of sugar, completely coating the tops of the grapefruits, and immediately place them under the grill. Grill the grapefruit halves for 2 minutes, then turn the tray or move the fruits if necessary to ensure they caramelise evenly. Grill for a further 1–2 minutes, until the sugar is completely caramelised. Serve straight away