Instructions: 1. Remove rind from 2 oranges using a vegetable peeler (avoid the white pith of the rind). Cut orange rind into 1-inch strips to equal 3 tablespoons. Repeat procedure with 1 grapefruit.

2. Peel and section all oranges and grapefruit over a large bowl; squeeze membranes to extract juice, reserving 1/4 cup juice. Set orange and grapefruit sections aside, and discard membranes.

3. Combine rind strips, water, and sugar in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in reserved citrus juice, and simmer, uncovered, 10 minutes or until slightly thickened.

Remove from heat; stir in Liqueur and grenadine. Pour mixture into a small bowl; cover and chill 30 minutes.

4. Arrange 3/4 cup orange and grapefruit sections on each of 4 salad plates, and spoon 1/4 cup juice mixture over each compete.

Yield: 4 servings.

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