Halved grapefruits taste delicious with a kiss of smoke from the grill. But they're even better sliced to expose more of the fruit to the caramelizing fire. Pomegranate molasses, with its sweet-tart flavor and syrupy texture, makes a tasty, ruby-hued glaze. Try this recipe with oro blanco (a white-fleshed pomelo), too. If you have fresh pomegranates, scatter the seeds over the top.

　　

Ingredients

Makes 4 servings

　　1/4 cup pomegranate molasses

　　2 tablespoons dark brown sugar

　　1 tablespoon unsalted butter, melted

　　1/4 teaspoon ground cardamom

　　1/4 teaspoon ground cinnamon

　　1/8 teaspoon grated nutmeg

　　Pinch of coarse salt

　　2 ripe ruby grapefruits

　　

Step 1

Light a grill for direct medium-high heat, about 425°F .

　　

Step 2

Mix the pomegranate molasses, brown sugar, butter, cardamom, cinnamon, nutmeg, and salt in a small bowl with a whisk until smooth.

　　

Step 3

Using a sharp paring knife, remove the peel and bitter white pith from the grapefruits. Cut the fruit crosswise into 1-inch-thick slices, and then brush all over with the pomegranate molasses glaze.

　　

Step 4

Brush the grill grate and coat with oil. Grill the grapefruit directly over the heat until nicely grill-marked, 2 to 3 minutes per side. Remove from the heat and brush with any remaining glaze.

　　From Fire It Up: More Than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim. Text copyright © 2011 by Andrew Schloss and David Joachim; photographs copyright © 2011 by Alison Miksch. Published by Chronicle Books LLC.