Here is an elegant grace note as a first course or a light dessert. This recipe is so typical of its era. Amy Vanderbilt’s Complete Cookbook , published in 1961, finds Ms Vanderbilt tackling the new issue of the household without servants. The tedious work can be done ahead of time, freeing the hostess to tend to her many other duties. Of interest: the illustrations in this book are done by a young Andy Warhol.
sherry or rum
Ms Vanderbilt writes, “Wash heavy juice-filled grapefruit.”
Cut the fruit in half, crosswise. With a grapefruit knife, remove seeds and section the grapefruits. Sprinkle the halves with 1 tablespoon each of brown sugar and dot with butter. The grapefruit can be covered and chilled until ready to broil.
Place grapefruit face up on a baking sheet and broil until lightly browned, about 10 minutes. Just before serving, pour 1 teaspoon sherry or rum over broiled surface. Garnish with a cherry, berry, or pomegranate seeds. Serve hot.