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Remembered recipe from years back.

This wonderful combination of chilled grapefruit with a hot “gratin” topping is just absolutely exquisite!

Look for large ripe and firm fruits and chill overnight.
Cut of the top one-quarter of the fruit. Save the top.
Using a paring knife, cut the white flesh away from the outer peel about half way down. Then cut the white flesh off the fruit at the same depth and remove the resulting ring.
Using a grapefruit knife, loosen the fruit on the bottom part. Then again using the paring knife, carefully loosen the individual grapefruit segments.
Squeeze the top to add the juice to the prepared grapefruit. (Chill)

Make a topping of Brown Sugar, melted Butter and Cinnamon (to taste). The resulting consistency should be somewhat crumbling.

Just before serving crumble a not too thin layer of the topping over the prepared grapefruit and broil on high until the topping is bubbling.

Serve immediately.

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