Ingredients
1 ruby red grapefruit*
1 meyer lemon*
Turbinado sugar, to sprinkle on fruit
1/2 c. plain greek yogurt
1 vanilla bean pod
1/2 lime, juiced and zested
1 tbsp. honey

*You can use any citrus you have on hand, I just happened to have grapefruit and meyer lemon

Directions
1. Thinly slice the fruit, about 1/4″ thick, removing the skin and as much pith (the white fleshy part) as possible, and halve. Alternatively, you can be fancy and segment the fruit, but I found this way to be faster.

2. Turn on the broil function to your oven, and line a baking sheet with foil. Place the fruit on the tray and sprinkle the turbinado sugar on top. (If you have a kitchen torch, use it in lieu of the broiler.)

3. Put into the oven and broil until juices start pooling in the pan and the fruit is slightly browned/scorched. Allow to cool for 5-10 minutes.

4. In a small bowl, combine the yogurt, lime (juice and zest), and honey. Scrape and add the seeds from the bean pod to the mixture and stir until the seeds are well combined, resembling the speckled look found in vanilla ice cream.

5. Spoon some of the yogurt into a dish, top with some of the fruit and its juice, and enjoy!