Cardamom Brûléed Grapefruit

2 large ruby red grapefruit

2 Tbsp. granulated sugar

1/2 tsp. ground cardamom

Maraschino cherries, for garnish (optional) 

1. Cut the grapefruit in half (around the equator). If the grapefruit halves do not sit level, slice a thin piece off the bottom of the skin to help the grapefruit sit level. Remove any obvious large seeds. Use a small, sharp paring knife to cut the segments. Start by slicing the fruit away from the membranes, going all the way around the grapefruit until each segment is loosened. Then, run the knife around the outside to separate the segments from the white pith. After each grapefruit half is prepped this way, turn it upside down to drain on a paper or kitchen towel. (This will help remove excess moisture and allow for better caramelization.) Repeat this step with each grapefruit half. 
2. In a small bowl, combine the granulated sugar and ground cardamom. Set aside. 
3. Line a small sheet pan with parchment paper or a silicone baking mat. (I like to use a silicone mat for these because it will not burn.) Set aside. 
4. Position your oven rack at the highest position under the broiling element. Turn your oven broiler on to high while you finish assembling the grapefruit. 
5. Arrange the grapefruit halves on the sheet pan. Sprinkle each grapefruit evenly with one quarter of the sugar-cardamom mixture. Immediately place the pan under the broiler (so the sugar doesn’t begin to dissolve!). 
6. Broil the grapefruit halves on high for about 7-8 minutes, until the sugar is bubbling and caramelizing into a deep golden brown. (Start watching around the 5 minute mark, in case your oven broiler is extra hot!)
7. Remove from the oven and let cool for several minutes before serving. Garnish each half with a halved maraschino cherry in the center (optional). Enjoy warm!