Usually I’m not a big fan of grapefruit, but the demerara sugar and the port wine could easily tempt me to try this dessert
Preparation: about 15 min.
Cooking time: 10-12 min.
Oven temperature: 200° C / 390° F
Middle shelf in the oven
Not suitable for freezing
100 g [3,5 oz] (about 1 1/2 dl / 0,3 pt) demerara sugar
2 tablespoons butter
2 1/2 dl [0,5 pt] cream, 35%
2 tablespoons port wine
 Cut the grapefruits in two across and remove the fruit pulp with a grapefruit knife or a spoon.
 Clean 6 half grapefruit peels for all membranes, and remove all the mambranes from the pulp.
 Mix the pulp with about 1 dl / 0,2 pt sugar and put it int the 6 cleaned peels. Sprinkle with melted butter and sprinkle the rest of the sugar on top. Bake as indicated.
 Beat the cream airy and stir in the port wine. The cream may be tasted with 1-2 tablespoons of icing sugar. Serve the fruit warm with cold port wine cream.
 The dessert can be prepared the day before, stored in a refrigerator and gratinated just before serving.