- Untreated Oranges
8
- Untreated Kiwifruit
4
- Fresh mint
4 sprigs
- Red wine
1/2 liter
- Vanilla from Madagascar
4 sticks
- Icing sugar
125g
- Castered sugar
30 g
- Red wine vinegar
1 tablespoon
- Preparation time:25 minutes
- Cooking time:20 minutes
- Put the red wine in a saucepan over low heat, adding the vanilla pods split sideways.
- Peel 4 oranges with a paring knife and cut the zest into a thin julienne strip that you will blanch in a small saucepan with boiling water. Collect the juice of these 4 oranges and add it to the vanilla wine. Add 5 level tablespoons of icing sugar.
- Peel raw, completely removing the white skins from the other oranges, then cut them into slices. Arrange them in a hollow dish. Sprinkle with 2 tablespoons of icing sugar.
- In the small saucepan, the water having evaporated, put the vinegar and caster sugar. leave on the heat until caramelized, then set aside.
- Take 4 large dessert plates. Arrange the orange slices in circles, alternating them with the kiwi slices. spread over the julienne of candied orange. Chop the mint and scatter it evenly.
- Prepare a large salad bowl with ice cream, in which you put a smaller one. Then pour the wine reduction through a cheesecloth into the frozen salad bowl. Stir until completely cooled.
- Put the plates in the fridge if possible for a few minutes, then put a little wine on the fruit and serve the rest in a sauceboat.
Very refreshing for hot days, the effect is even prettier with blood oranges.
Note:It is very important:
1/ to have small oranges compared to the Kiwi
2/ absolutely seedless. (Navels)
