This makes a wonderful breakfast addition or can also be enjoyed as a tasty dessert. The Demerara Sugar makes this taste suspiciously of Rum and smells amazing when it comes out the oven.
1 Ruby Grapefruit
3 Tbsp Demerara Sugar
½ tsp Cinnamon
Preheat the oven to 180C and line a baking tray with baking paper.
Cut the grapefruit in half and slice a little of the skin off the bottoms to allow them to be stable.
Using a paring knife, slice round all the segment membranes to loosen the flesh.
Pile the sugar on the grapefruit and then sprinkle a little cinnamon on top.
Bake for 15 – 20 minutes until the sugar has caramelised.
Serve as is for breakfast or top with whipped Vegan Cream for dessert.