Life has been in fast-forward lately. I was just settling in to enjoy fall and the month of October when November and Thanksgiving snuck up on me simultaneously. And then, shortly after, holiday reds and greens exploded onto store shelves causing me to have a bit of a moment. I suppose you realize that time tends to fly quicker as you get older, especially when you are keeping both your mind and body busy.
I was sad to see October go, and November will surely pass by in the blink of an eye, but today I took a few minutes to enjoy the moment. No list-checking (or making), no e-mail reading, and no worrying. Just a comfortable seat and a bit of broiled grapefruit. And, it just so happens that I had the forethought to snap some pictures of the treat that sated my hunger and celebrated all that is wonderful about today. Hopefully you will take a moment out in your day to slow down and enjoy everything before it passes us by.
Broiled Grapefruit with Cardamom Spiked Coconut Cream
1 large grapefruit
about 1 tbsp raw turbinado sugar
1 can of full fat coconut milk, chilled in the fridge at least 4 hours
1/4 tsp ground cardamom
about 1 tsp pure maple syrup
Cut the grapefruit in half, placing each half cut-side up on a baking sheet. I would not suggest putting parchment paper down because it can blacken easily under the broiler. Sprinkle each half with the turbinado sugar, then place the sheet under your broiler for about 3 to 4 minutes or until the sugar has melted and started to slightly caramelize.
To make the coconut cream, remove the can of coconut milk from the fridge and scoop out only the thick cream layer that has formed at the top. Make sure to not get any of the liquid with it. You can still use the leftover coconut milk in soups, smoothies, etc. Place the thick coconut cream in the bowl of a stand mixer and beat it with the whisk attachment until it starts to thicken. Add the cardamom and maple syrup and mix until the cream makes medium peaks. Serve atop the broiled grapefruit.
**makes 2 servings