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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I adapted this recipe from one I found in a newspaper. The tangy combination of citrus fruits is welcome as a light dessert after a big meal of as a refreshing addition to a brunch. Friends and family rave about it. Geri Barr of Calgary, Alberta 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 |
Directions:
1. Grate enough peel from the oranges, grapefruit, lemon and lime to measure 1 tablespoon of mixed citrus peel; set peel aside. To section citrus fruit, cut a thin slice off the bottom and top of the oranges, grapefruit, lemon and lime. Place each fruit cut side down on a cutting board. With a sharp knife, remove peel and white pith. Holding fruit over a bowl, slice between the membrane of each section and the fruit until the knife reaches the center; remove sections and place in a glass bowl. Set 1/2 cup juice aside.
2. 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. Refrigerate overnight. Just before serving, sprinkle with almonds. Yield: 4 servings.
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