A couple of weeks ago I borrowed some cookbooks from the library. Among them was "Dining with Sherlock Holmes -A Baker Street Cookbook" by Julia Carlson Rosenblatt and Frederic H. Sonnenschmidt.
In the book there are recipies for dishes mentioned in Sir Arthur Conan Doyle's Sherlock Holmes books as well as recipes for dishes that might have been enjoyed by the inimitable Mr. Holmes and his devoted companion Dr. Watson. Browsing the book I found many interesting recipes. While Stake Tonga (made of raw beaf) was something I cared neitner to make nor taste Broiled Grapefruit with Ginger sounded both interesting and easy to make, and I just happened to have some lovely red grapefruit waiting in the fridge. So, without any mystery, this is the Case of the Red Grapefruit. :)
Red Grapefruit with Ginger
(Original recipe "Broiled Grapefruit with Gingner" from "Dining with Sherlock Holmes -A Baker Street Cookbook" by Julia Carlson Rosenblatt and Frederic H. Sonnenschmidt, adapted a little by myself)
Serves 1 or 2 depending whether you serve 1 or 2 halves of grapefruit per person
1 red grapefruit
2 tablespoons brown cane sugar
1 teaspoon ginger powder
2 teaspoons runny (orange blossom) honey
some cocoa powder and dark chocolate for decoration
1. Preheat the oven to 200 degrees Celsius.
2. Cut the grapefruit in half. Remove the seeds and with the help of a grapefruit spoon of a knife section the fruit, but do not remove the sections from their half.
3. In a small bowl or a cup combine the sugar and ginger powder.
4. Divide the sugar-ginger mixture between the two grapefruit halves by sprinkling it over the sectioned flesh of the fruit.
5. Add 1 teaspoon of honey over each half.
6. Lift the grapefruit halves into a baking pan, and put the pan in the 200 C oven for circa 5 minutes.
7. Let the grapefruit halves cool for a moment, so that you will not burn your fingers when moving them!
8. Serve decorated with some cocoa powder and pieces of dark chocolate.
Happy Easter everyone!
Or as we say here Hyvää Pääsiäistä!