Instructions: 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. Stir in honey, tangelo rind, and tangelo juice. Microwave on 100% power 4 to 6 minutes, until reduced by half, stirring once. Add fruits; microwave on 100% power 1 to 3 minutes, just until heated through, stirring after 1 minute. Do not overcook. Stir in strawberries. Serve as directed in step 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.