Heat your broiler: Set the oven to broil and position a rack about 6 inches from the heating element. Line a baking sheet with foil for easy cleanup.

Prep the grapefruit: Slice each grapefruit in half crosswise. If the bottom is wobbly, shave a thin slice off the peel so the halves sit flat.

Loosen the segments: Use a small paring knife or a grapefruit knife to cut around the edge of the fruit and between the segments. This makes it easier to scoop once it’s baked.

Pat dry: Lightly blot the cut sides with a paper towel. This helps the sugar stick and caramelize instead of dissolving right away.

Top with sugar and butter: Sprinkle each half with a pinch of salt, then 1–2 tablespoons of brown sugar. Dot with a bit of butter on top if using. For a warm spice note, add a light dusting of cinnamon or cardamom.

Broil: Place the halves on the baking sheet, cut side up. Broil for 5–8 minutes, or until the sugar bubbles and turns glossy and slightly caramelized. Watch closely near the end so it doesn’t burn.

Rest and serve: Let the grapefruit cool for 2–3 minutes so the juices settle. Serve warm as is, or add a drizzle of honey and a spoonful of yogurt. Sprinkle with nuts or granola if you want crunch.