I halved a grapefruit, loosened the sections, dusted it with powdered sugar, and sprinkled Grand Marnier over the top.
Personally, I think the liqueur was a bit much. I don't really need a tablespoon of alcohol on my morning grapefruit and it was pretty overwhelming. I also like table sugar rather than powdered sugar, which I think was too sweet. So, although this is an insane recipe (doesn't everyone already know how to eat a grapefruit?), I doubt I will make it again.
- The bitter compounds in citrus peel are water soluble while the oils are not. That is why soaking is recommended when you use it. (On Food and Cooking, p. 373)
- The grapefruit was originally the hybrid of the sweet orange and pummelo (OFaC, p. 376)