.

.

Saturday, June 20, 2015

broiled citrus



























 
pour sherry over cut grapefruit, sprinkle with demerara sugar and dot with butter, bake at 425 until bubbly, 15'. serve with cream fraiche and fresh mint.

2 comments:

  1. I love all your delicious details, especially your bee-utiful tea for one pot :)

    ReplyDelete
  2. I had no idea you could bake grapefruit!

    ReplyDelete

welcome~