Ingredients

2 tangelos or oranges , 1 tangerine , 1/2 grapefruit , 2 tablespoons butter or margarine , 1 tablespoon honey , 1 cup sliced strawberries , mint leaves, for garnish (optional) , --- 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

Method

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