 |
Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
|
From TOH Everyday Light Meals cookbook and they suggest serving it with pork for dinner, but I think it would be equally as good for breakfast or brunch. Make sure you allow time for this to be refrigerated overnight. Ingredients:
3 large navel oranges |
1 medium red grapefruit |
1 medium white grapefruit |
1 small lemon |
1 small lime |
1/3 cup sugar |
1/8 teaspoon almond extract |
2 tablespoons sliced almonds, toasted (optional) |
Directions:
1. Grate enough peel from the oranges, grapefruit, lemon and lime to measure 1 tablespoon of mixed citrus peel; set peel aside.
2. To section citrus fruit, cut a thin slice off the bottom and top of the oranges, grapefruit, lemon and lime.
3. Place each fruit cut side down on a cutting board.
4. With a sharp knife, remove peel and white pith. Holding fruit over abowl, slice between the membrane fo each section and the fruit unti lthe knife reaches the center; remove sections and place in a glass bowl. Set 1/2 cup juice aside.
5. In a small saucepan, combine the sugar and reserved peel and juice. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Cool; stir in extract. Pour over fruit.
6. Refrigerate overnight.
7. Just before serving, sprinkle with almonds.
|
|