Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces.
Remove all seeds from the grapefruit, and loosen the segments with a paring knife.
Place grapefruit, cut side down, on paper towels to dry for 5 minutes.
Invert grapefruit and sprinkle 1 Tbsp. sugar evenly over exposed flesh of each grapefruit half.
Sprinkle each half evenly with the sugar and cardamom. Using a blowtorch, melt the sugar to form a golden brown and crispy surface. Let cool then serve.
Notes
Alternatively to using a blow torch, preheat broiler. Transfer grapefruit, cut side up, to a rimmed baking sheet lined with foil. Broil grapefruit, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber, about 8 minutes. Let grapefruit cool before serving.
Cut a ¼ off the bottom of the grapefruit to make it easy for it to sit flat without any rocking or tilting
If you don't have a blow torch, use your oven broiler. Exercise some pre-caution, since broiling can actually cause a flame. It's rare, but can happen. If it does don't freak-out, just keep the door close and allow it to go out it. The other resaon to stay nearby is depending on your oven, the sugar can cook fast
The closer you can get your pan to the heating element of the broiler the better.
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