Title: Citrus fruit gratin
 Categories: Fruits
      Yield: 1 Servings
 
      2 lg Pink grapefruit
      3 lg Navel oranges -- or
           Other seedless variety
      1    Lemon
      1    Lime
    1/2 c  Honey
    1/4 c  Orange liqueur, such as --
           Grand Marnier OR
    1/4 c  Orange juice
    1/3 c  Dark brown sugar -- packed
           Firm
 
  1- Any time up to 24 hours ahead, use a small, sharp knife to remove
  both the skin and pith (white part) from the grapefruits and oranges.
  Using a serrated knife and starting at the stem end, cut the fruit
  crosswise into 1-inch slices.  Cut each slice in half.  If the
  grapefruit is very large, cut the slices into quarters. Layer the
  slices in an ovenproof baking dish ~ about 9"x13". 2- Using a zester
  or grater, remove the zest (the oil-rich outer rind) from the lemon
  and lime. Place the zest in a mixing bowl and add the juice from both
  the lemon and lime. Mix in the honey and liqueur or orange juice.
  Pour this mixture over the fruit and allow it to soak for at least 1
  hour at room temperature or up to 24 hours in the refrigerator
  covered with saran. Remove from the refrigerator 1 hour before
  cooking. 3- Preheat the broiler to medium with the rack in the upper
  third of the oven. Gently spoon any liquid that has gathered at the
  bottom of the dish over the fruit and sprinkle the brown sugar over
  the top.  Broil for 2 to 3 minutes or until the sugar has just melted
  and the fruit is warm.  Do not overcook or the fruit will lose all
  its liquid and toughen. 160 calories, 1 g protein, 43 g carbohydrate,
  0 fat, 2.2 g fiber, 4 mg sodium per serving.