- 8 untreated oranges
- 4 untreated kiwifruit
- 4 sprigs fresh mint
- ½ liter red wine
- 4 vanilla pods from Madagascar
- 125g icing sugar
- 30g caster sugar
- 1 tablespoon red wine vinegar
- Preparation time: 25 minutes
- Cooking time: 20 minutes
- Place the red wine in a saucepan over low heat and add the vanilla pods, split lengthwise.
- Peel 4 oranges with a paring knife, cut the zest into thin julienne strips, and blanch them in boiling water in a small saucepan. Collect the juice from these oranges and add it to the vanilla-infused wine along with 5 level tablespoons of icing sugar.
- Peel the remaining oranges completely, removing all white pith, and slice them. Arrange the slices in a shallow dish and sprinkle with 2 tablespoons of icing sugar.
- In the small saucepan, once the water has evaporated, add the vinegar and caster sugar. Cook until caramelized, then set aside.
- On 4 large dessert plates, arrange the orange slices in circles, alternating with kiwi slices (peeled and sliced). Scatter the candied orange julienne over the top and sprinkle with chopped mint.
- Prepare an ice bath with a large bowl of ice water and a smaller bowl inside. Strain the wine reduction through cheesecloth into the chilled bowl and stir until completely cool.
- Chill the plates in the fridge for a few minutes if possible. Drizzle a little cooled wine syrup over the fruit and serve the rest in a sauceboat.
This salad is incredibly refreshing on hot days, especially stunning with blood oranges.
Key Tips:
1. Use small oranges relative to the kiwis for balanced presentation.
2. Ensure oranges are seedless (such as navels).
