Advertisement
Arance macerate
Orange salad
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
By Tessa Kiros
Published 2003
While the ‘blood oranges’ of southern Italy are particularly striking in colour, you can use any type available, or even substitute another fruit in season. You can add more or less sugar here, depending on the sweetness of the oranges.
Ingredients
½ 6 4
Method
Make the crème anglaise. If you are making it ahead of time, refrigerate it when it has cooled until you will be serving it.
Slice off the top and bottom of the oranges. Put the oranges onto a wooden board. With a small sharp knife, cut downwards to remove the skin and pith. Cut the orange into its segments in between the white pith and remove the pips
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe