Warm saute of citrus fruits with lemon-honey creme fraiche

4 Servings

Ingredients

Quantity Ingredient
2 Tangelos or oranges
1 Tangerine
½ Grapefruit
2 tablespoons Butter or margarine
1 tablespoon Honey
1 cup Sliced strawberries
Mint leaves, for garnish
(optional)
Lemon-Honey Creme Fr
½ cup Whipping cream (not
Ultrapasteurized)
1 tablespoon Lemon juice
1½ teaspoon Honey
1 teaspoon Lemon rind -- finely grated

Directions

1. Prepare Lemon-Honey Creme Fraiche.

2. Finely grate 1-½ teaspoons tangelo rind. Squeeze juice from same fruit.

3. Peel and separate segments of remaining tangelo, tangerine, and grapefruit.

4. Melt butter in a large skillet. Stir in honey, tangelo rind, and tangelo juice. Bring to a boil. Boil, stirring constantly, until reduced by half.

5. Add citrus fruits. Cook, basting with sauce, just until heated through; do not overcook. Remove from heat and stir in strawberries.

6. Serve fruit in shallow bowls or on small plates. Garnish with mint, if desired. Pass creme fraiche at table.

Lemon-Honey Creme Fraiche: In a small bowl stir together cream, lemon juice, honey, and lemon rind.

Cover and let mixture stand at room temperature 3 to 6 hours or overnight.

It will thicken slightly. Creme Fraiche can be stored, covered, in the refrigerator; this will thicken it more.

Makes ½ cup.

Microwave Version: Complete steps 1 through 3. Put butter in glass dish; microwave on 100% power until it melts. Stir in honey, tangelo rind, and tangelo juice. Microwave on 100% power 4 to 6 minutes, until reduced by half, stirring once. Add fruits; microwave on 100% power 1 to 3 minutes, just until heated through, stirring after 1 minute. Do not overcook. Stir in strawberries. Serve as directed in step 6.

Recipe By : the California Culinary Academy File

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