Roasted Citrus Fruit
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Citrus fruits, such as grapefruits and oranges, were considered luxury foods in Colonial America and served in only the of wealthiest homes. Other more commonly found orchard fruits can be roasted, too, such as pears, apples, and peaches. Roasting brings out natural sweetness of these fruits trending them towards dessert, rather than meal openers.
Grapefruit halves can also be wrapped in soaked corn husks and baked Indian-style in the hot coals. After they are thoroughly heated, open the husks and brown off the tops following the instructions below.
Halve the fruits, and loosen the sections from the membrane and skin using a small serrated knife. Drizzle 1 tbsp each honey and rum on each half. Place on a hanging griddle suspended from a crane over a hot fire, or in an iron Dutch oven set on a medium-high trivet and cover the lid with coals. When the fruit is warm, glaze the tops by holding a red hot coal held with tongs, or with a red-hot Salamander, over the tops for a few moments.
Hearth Cookware--hanging griddle (you can use a reflector oven or a pan on a trivet), ember tongs or a Salamander (metal BBQ or kitchen tongs will also work)
Fire--hot fire with good coals
*This recipe can also be done in a modern oven at 350 until the skin sweats, then broil to glaze.
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