Warm Saute Of Citrus Fruits With Lemon-Honey Creme Fraiche

Course : Fruits
Serves: 4
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Ingredients:

2 medium tangelos or oranges
1 medium tangerine
1/2 medium grapefruit
2 tablespoons butter or margarine
1 tablespoon honey
1 cup sliced strawberries
1 bunch mint leaves -- for garnish
--- LEMON-HONEY CREME FRAICHE ---
1/2 cup whipping cream -- (not ultrapasteurized)
1 tablespoon lemon juice
1 1/2 teaspoons honey
1 teaspoon lemon rind -- finely grated
 

Preparation / Directions:

1. Prepare Lemon-Honey Creme Fraiche. 2. Finely grate 1-1/2 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 1/2 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.

 

Nutritional Information:

210 Calories (kcal); 17g Total Fat; (69% calories from fat); 1g Protein; 15g Carbohydrate; 56mg Cholesterol; 71mg Sodium


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