INGREDIENTS ¼ cup butter or margarine 1 tablespoon cornstarch ½ cup Florida grapefruit juice  ¼ cup maple syrup 1 Florida grapefruit, peeled and sectioned PREPARATION In medium saucepan melt ¼ cup butter; whisk in cornstarch.  Whisk in grapefruit juice and maple syrup; bring to boiling.  Boil, stirring constantly, 1 minute, until slightly thickened.  Remove from heat; add grapefruit sections.  Arrange crepes on serving plates. Serve with grapefruit sauce.  Yield:6 servings

INGREDIENTS ¼ cup plus 1 teaspoon brown sugar, divided 1 ½ cups Florida grapefruit sections 2 ½ cups mild ¼ teaspoon salt ½ cup farina 2 large eggs, well beaten ¼ teaspoon grated grapefruit peel PREPARATION Butter five 6-ounce custard cups; sprinkle each with 2 teaspoons brown sugar and top with 2 to 3 grapefruit sections. In a large saucepan bring mild and salt to a boil. Stir in farina and remaining 1 tablespoon brown sugar. Boil 1 minute or until thickened; cool slightly. Stir in eggs and grated grapefruit peel. Spoon into prepared custard cups. Cool, cover and refrigerate…

An unadorned grapefruit half is delightful.  But an imaginatively topped half makes dinner or brunch even more special.  A variety of foods can be used to add color and textural contrast to the zesty citrus taste.  Toppings may be slightly sweet and fruity, such as those with exotic kiwis or crisp apples. Or the garnish may, like anchovies or red or black caviars, lend a savory and salty touch. Basic Preparation: To prepare grapefruit, cut in half, either with a straight cut or with attractive scallop shapes.  Remove the core, if desired.  Cut around each section, loosening the fruit from the…