To continue the trend of celebrating winter citrus fruits, I thought I’d share an idea involving grapefruit. You can think of this as a snack idea or a dessert idea depending on how much sucanat you add or if you top the grapefruit with a dollop of vanilla ice cream. (Combining hot-off-the-stove ingredients with chilled-out-of-the-freezer ingredients is always fun. Nothing like contrasting temperatures to add an interesting element to your dishes!) Just be sure to use a sweet variety of grapefruit — tart grapefruits can turn bitter when heated.
Sauteed Grapefruit with Toasted Hazelnuts
Coarsely chop a handful of hazelnuts and heat in a dry skillet over medium-low heat. It will only take 3 to 5 minutes for the hazelnuts to get nice and toasty, so pay attention to them! Also be sure to occasionally shake the skillet to encourage even toasting.
While the nuts toast, peel a sweet grapefruit (Ruby Red is a good choice) into segments. As soon as the hazelnuts are fragrant and turning golden brown, remove them to a plate. Heat a pat of butter in the same skillet over medium heat until the butter is completely melted. Add grapefruit segments and sprinkle each segment with a pinch of sucanat. Cook undisturbed for 3 minutes to allow the segments to develop a little bit of browning on the bottom. Very carefully flip over each segment and cook another minute, sprinkling with additional sucanat if you like.
Serve the segments sprinkled with the toasted hazelnuts. Feel free to serve atop ice cream, or flip the script and top with a dollop of plain whole-milk Greek yogurt sweetened with a dash of maple syrup. This makes a nice snack, dessert, or even breakfast.