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.
Serving size: Complete recipe
Calories 967 Calories from Fat 353
% Daily Value*
Total Fat 42 g64%
Saturated Fat 4.4 g21.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 126.1 mg5.3%
Total Carbohydrates 154 g51.2%
Dietary Fiber 18 g72%
Sugars 80.8 g
Protein 9 g18.7%
Vitamin A 49.5% Vitamin C 567.4%
Calcium 24.9% Iron 12.1%
*Based on a 2000 Calorie diet