Grapefruit Brulee

• 2 red or pink grapefruits, chilled
• 2 tablespoons coarse sugar
• 3/4 teaspoon coarse sea salt

1. Special Equipment: Blowtorch
2. Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces.
3. Remove all seeds from the grapefruit, and loosen the segments with a paring knife.
4. Sprinkle each half evenly with the sugar.
5. Using a blowtorch, melt the sugar to form a golden brown and crispy surface.
6. Sprinkle the hot sugar with the salt, and serve immediately.

red, coarse sugar, coarse sea salt

Taken from www.foodnetwork.com/recipes/alton-brown/grapefruit-brulee-recipe.html (may not work)