SLICE OFF the stem ends of the grapefruit, about a quarter of the way down, and reserve them to use as lids. With a thin sharp knife, cut perpendicularly all around the edge of the pulp to free it from the skins; be careful not to pierce the grapefruit shells.

Then cut out each section, remove the seeds, and remove all the white filaments in the shells. Be sure to catch all the juice, and return it, with the fruit, to the shells. If there is not enough fruit to fill them, add a few pieces from the third grapefruit.

Peel the tangerines, separate the sections, carefully remove all the white filaments and the seeds, and arrange the sections on top of the grapefruit. Sprinkle with sugar and slivered almonds, and add a good dash of orange liqueur. Cover the grapefruit with their lids, and chill them well. We serve these grapefruit in individuel bowls of crushed ice.





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La Cuisine Chantraine