By R. Maxine Lundquist

Sherried Grapefruit

One of the best breakfasts we’ve had while camping was fried trout, fried hash browns, and sherried grapefruit to finish. I don’t normally recommend wine for breakfast but these are too good to resist, and the baking rids the fruit of most (but not all) of the alcohol.
2-4 Grapefruit
1 bottle sweet sherry
Cut grapefruits in half, and then carefully section each half, running a paring knife around the sides and then cutting along the sections. A grapefruit knife can be used for this but if you forget to pack it simply use a paring knife and then a metal tablespoon to loosen the bottom of each section. Do not puncture the peel. Place grapefruit half on a double section of tinfoil and gently pour a little sherry over it, so that the liquid fills the spaces you made when sectioning it. Wrap tightly in the foil and place each completed grapefruit around the edge of the campfire, close enough to the coals to cook them. Keep turning them every few minutes. After a half hour, unwrap each grapefruit and pour more sherry into the shell. Re-wrap and place back near the coals. Serve after another half hour of turning. Allow one half a grapefruit for each adult. Serves 4-8.

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