Campfire Grapefruit Brûlée
Recipe type: Breakfast Foil Packet
Cuisine: Camp Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 2 per grapefruit
Three ingredients! Really simple and really delicious. Most important thing to remember is to loosen the grapefruit sections inside the rind before adding the brown sugar or cooking. It’s way easier and neater than trying to do it afterwards. You don’t have to “crust” the brown sugar with a torch at the end. It’s still delicious, but it’s not really a brûlée then. Warming the grapefruit brings out so much delicious juice.
  • Grapefruit
  • Brown sugar
  • Maraschino cherries (with stems if possible)
  • Camp or kitchen torch (if you want to make the brown sugar crust)
  1. Cut grapefruit in half across the sections.
  2. Use paring or pocketknife to cut around each section, loosening it in the rind.
  3. Spoon 1-2 Tbs. (packed) brown sugar on to the exposed side of the grapefruit and rub it into the sections with the back of the spoon.
  4. Set down on table or tray, sugar side up.
  5. Place a 12-inch square sheet of heavy-duty aluminum foil on top of the grapefruit half and wrap it down around the rind to cover completely.
  6. Place the foil packets onto a heat source (campfire, grill, Dutch oven, etc.) at about 350 degrees F.
  7. Heat for 8-10 minutes, until brown sugar is melted into fruit sections.
  8. For crusty top, remove from foil, sprinkle another Tbs. of brown sugar on top of grapefruit and use torch to carefully bubble and brown sugar. Use caution as the brown sugar can actually catch on fire.
  9. Add maraschino cherry on top and serve.
Recipe by 50 Campfires at