3 large navel oranges
1 medium red grapefruit
1 medium white grapefruit
1 small lemon
1 small lime
1/3 cup sugar
1/8 teaspoon almond extract
2 tablespoons sliced almonds, toasted
1. Grate enough peel from the oranges, grapefruit, lemon and lime to measure 1 tablespoon of mixed citrus peel; set peel aside.
2. To section citrus fruit, cut a thin slice off the bottom and top of the oranges, grapefruit, lemon and lime. Place each fruit cut side down on a cutting board. With a sharp knife, remove peel and white pith. Holding fruit over a bowl, slice between the membrane of each section and the fruit until the knife reaches the center; remove sections and place in a glass bowl. Set 1/2 cup juice aside
3. In a small saucepan, combine the sugar and reserved peel and juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; stir in extract. Pour over fruit. Refrigerate overnight. Just before serving, sprinkle with almonds.