Tucked away in upstate New York in a small town called Wevertown, there’s a small bed and breakfast called the Dillon Hill Inn. It’s run by an extraordinarily nice couple – the husband is a builder who built most of the furniture and the wife is an excellent cook. Besides baking some outstanding brownies and phenomenal scones, she introduced me to a new dish – baked grapefruit. Her method was simple: cut the grapefruit in half, spread a little butter on top, a sprinkle of brown sugar and cinnamon, then bake until the sugar caramelizes. Top it off with a bright red cherry and you’ve got a gourmet start to your day. The simplicity astounded me and the taste was incredible. Baking the grapefruit helps minimize the bitterness and also makes scooping out the fruit easier. I can’t see a reason to eat a raw grapefruit anymore. Obviously I tried it with peanut butter.
