2 heaping tablespoons coarse sugar or turbinado sugar
Flaky sea salt
Directions
Cut each grapefruit in half crosswise. Cut a thin slice off the underside of each grapefruit half so they sit level. With a sharp knife, slice between the membranes of each of the grapefruit segments to release the flesh from the membrane. Using a paper towel, pat some of the moisture off the top of each half.
Sprinkle each half evenly with sugar. Place on a serving platter. Using a kitchen torch, melt the sugar until you have a golden crispy layer. Sprinkle the halves with salt and serve right away.
