This sweet and spicy fruit-based dessert is a winner any time of year. “We live in citrus heaven and keeping it simple is the way to go,” says Kate Heller, owner of Leo’s Bread bakery in New Orleans. “I love to bake any citrus we have on hand with a delicious syrup using the best rum around.”

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Broiled Louisiana Citrus with Rum

Yields: 4 servings

• A couple of grapefruits, satsumas, blood oranges, or a combination of any citrus fruits, halved crosswise
• 1/4 cup rum
• 1/3 cup packed light brown sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground cayenne

Pre-heat oven broiler to high. Trim the ends of the citrus halves and transfer them to a baking sheet, cut side up. Brush with a bit of rum over each half and sprinkle each with about 1 1/2 tablespoons of the brown sugar. Dust with cinnamon, cayenne or any spices you have on hand (cardamom and black pepper are delicious). Broil until caramelized, 5 to 6 minutes.