Warm Saute of Citrus Fruits with Lemon-Honey Creme Fraiche
- 2 Tangelos or oranges
- 1 Tangerine
- 1/2 Grapefruit
- 2 tb Butter or margarine
- 1 tb Honey
- 1 c Sliced strawberries
- Mint leaves, for garnish
- (optional)
- Lemon-Honey Creme Fr
- 1/2 c Whipping cream (not
- Ultrapasteurized)
- 1 tb Lemon juice
- 1 1/2 ts Honey
- 1 ts Lemon rind -- finely grated
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.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
