Good morning, Honey!

Last week, we were the lucky recipients of a box of gorgeous citrus fruit from Florida, from our new daughter-in-law's mother, as well as a jar of Tupelo honey. The oranges and grapefruit were super sweet and juicy, a really wonderful winter treat. And let me say a few words about the Tupelo honey. It is honey perfection, the gold standard by which all other honeys should be measured. (Oh dear, does that sound disloyal to Minnesota honey, made from happy Minnesota bees? Well, let me try to make amends and say they are both quite delicious, and lovely in different ways.) Made from White Tupelo trees which bloom every spring in Southeastern Florida swamps, Tupelo honey has a rich sweetness "like a thick, slow-moving river of liquid sunshine." Isn't that just the best analogy ever???

This simple little three ingredient recipe is amazing. It was almost like eating a warm dessert. The honey and baking really mellowed the tartness of the grapefruit. It was fun to make and even more fun to eat. My mother tells me my grandmother used to make this years and years ago. I guess the old saying is true: Everything old is new again! Comforting words!














Cinnamon-Honey Grapefruit
2 servings
Ingredients:
1 medium grapefruit
2 teaspoons honey
1 dash ground cinnamon
Directions:
1. Cut each grapefruit in half. With a sharp knife, cut around each section to loosen fruit.
2. Place cut side up in a baking pan. Drizzle each half with 1 teaspoon honey; sprinkle with cinnamon.
3. Broil 4 in. from heat for 2-3 minutes or until bubbly. Serve warm.