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The tiny amount of sherry adds an elegant, distinctive touch to this wonderful brunch offering, which can also serve as a first course or even a dessert.

• 2 Texas red grapefruit
• Light brown sugar
• Butter
• Sherry, Cream Sherry or Rum (optional)

Wash grapefruit and cut in half crosswise. Remove the seeds and cut around each section with a sharp knife.

Sprinkle each grapefruit half with 1 tablespoon of light brown sugar and dot with a teaspoon or so of butter.

Broil for 6 or 7 minutes, just until sugar melts and bubbles. Remove from broiler and add 1 teaspoon sherry, cream sherry or rum to the center of each grapefruit half, if desired. Serve immediately.

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Note: Select grapefruit that are heavy for their size. They will be the juiciest.

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