Citrus Pecan Topping
|Red grapefruit||2 (Texas)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Chopped pecans||3 Tablespoon, toasted|
Peel and section one grapefruit and one orange over a bowl, reserving juice.
Set sections aside.
Measure grapefruit juice; squeeze enough juice from other grapefruit to equal 6 tablespoons juice.
Measure orange juice; squeeze enough juice from remaining orange to equal 6 tablespoons juice.
Combine sugar, cornstarch, and salt in a saucepan; stir in juices and water.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Add butter and stir until melted.
Stir in grapefruit and orange sections and pecans.
Serve warm or at room temperature.
A perfect sauce for pound cake, shortcake, bread pudding, or even pancakes.