3 large grapefruits
2 tbsp spiced rum or amber rum 25 mL
1/4 cup packed brown sugar 50 mL
2 tbsp minced crystallized ginger 25 mL
1/4 tsp cinnamon 1 mL

Cut each grapefruit in half crosswise. Using grapefruit knife, cut around inside of rind and around each segment to loosen.

Arrange grapefruit, cut side up, in 13- x 9- inch (3.5L) metal cake pan. (Make-ahead: Cover and refrigerate for up to 2 hours.) Drizzle with rum.

In small bowl, combine brown sugar, ginger and cinnamon; sprinkle evenly over grapefruit.

Broil, watching grapefruit closely and rotating pan if necessary to prevent sugar from burning, until bubbly and golden, about 6 minutes. Serve hot or room temperature.