Grapefruit Brûlée with St-Germain

We have a history with this. Robert made grapefruit brulee for me the first time I visited Philly, and I was in love. When they're in season, we split half a grapefruit every morning. It's become my favorite morning ritual. Robert cuts them (even sections them for me) because I'm seriously challenged in that department. He has shown me countless times how to cut them properly, and I still manage to mess them up. What I'm eating for breakfast changes all the time, but as long as these are in season it always begins the same and I love that.  

So in light of grapefruit season, and our morning ritual we thought it was about time to share a new take on the recipe here. This time we added a bit of St-Germain to finish them off, which is of course optional. I've been calling them boozy brunch grapefruits, a perfect starter before my favorite weekend meal. 

Grapefruit Brûlée with St-Germain
Serves 2

1 grapefruit, halved
4 tbs brown sugar, divided
1 oz St. Germain, for drizzling on top

Preheat oven broiler on high. Carefully cut around the entire grapefruit and in between the fruit and rind for each segment. Top each half with 2 tbs brown sugar. Broil under high heat for about 5 minutes, watching as to brown but not burn sugar. Serve warm, and top with St- Germain.