Use a serrated knife to cut the grapefruits in half across the center (not at the blossom end). Marinate the grapefruit halves in the chamomile tea for 1 hour.

Remove grapefruit from tea and set aside. Add 1 c. sugar to the tea and heat until it is a syrup. At the end of the cooking, add 1 tbsp. butter and stir until melted.

Cut the grapefruit sections but leave the fruit intact. Brush the top of each grapefruit with the syrup, sprinkle each half with some sugar, top with slivered almonds, and broil until bubbly and lightly browned. Pour the heated syrup over the grapefruits and serve.