As you may have noticed, we’ve been getting a lot of our recent cooking inspiration from you. In the same autumn salad contest that prompted Merrill’s post on Persimmon Chiffon Pie, there were a couple of dressing recipes that incorporated caramelized fruit. I like citrus-based vinaigrettes but sometimes the flavor is too thin, too faint and ephemeral. So I decided to try caramelizing some grapefruit before squeezing the juice for the dressing. There was no need for another acid like vinegar and I added a pinch of sugar to the dressing to offset the grapefruit’s bitterness. Turns out: eureka!

Oct. 1, 2021, 11:48 a.m.

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