2 Ruby-Sweet grapefruits
2 Texas oranges
1/4 cup sugar
1 1/2 tablespoons cornstarch
dash salt
3 tablespoons water
2 teaspoons butter
3 tablespoons chopped, toasted pecans

Peel and section 1 grapefruit and 1 orange over bowl, reserving juice. Set sections aside. Measure grapefruit juice and squeeze enough juice from the remaining grapefruit to equal 6 tablespoons juice. Repeat with oranges, squeezing enough juice to equal 6 tablespoons juice. Set aside. Combine sugar, cornstarch and salt in saucepan and stir in juices and water. Cook over medium heat, stirring constantly till thickened and bubbly. Add butter and stir till melted. Stir in citrus sections and pecans. Serve warm or at room temperature over pound cake, shortcake, bread pudding or pancakes. Store in refrigerator.