8 oranges ,mandarins or grapefruit (and may be 1 MEyer lemon)
200g sugar
100ml water
¼ cup Campari
1 ½ cups thick Greek-style yoghurt

This classic 1970s Cordon Bleu favourite is always welcome after the richness of the pork. I like to mix it up with whatever seasonal citrus I can get my hands on. I am also fond of bitter edge so I take the caramel to the point of smoking and almost burnt and add a little Campari to it .


1.Peel 1 orange and cut the peel into fine strips ,making sure no pith remains.
2.Blanch in boiling water for 2 minutes ,drain and rinse under cold water.
3.Set aside ,Finely grate the peel of 2 oranges and set aside.
4.Cut the skin from all the citrus and slice the fruit into rounds .
5.Arrange on a wide-lipped serving platter.
6.Heat the sugar and water in a small saucepan until the sugar dissolves and comes to the boil.
7.Brush down the sides of the saucepan with brush dipped in water to stop crystals forming.
8.Boil until the caramel starts to smoke .Remove from the heat ,carefully and the Campari and the boiled strips of orange peel.
9.While still hot,pour evenly over the fruit and set aside to mellow for at least an hour .
10.Mix the grated citrus zest with the Greek yoghurt and set aside until ready to serve.

Recipes & Food Styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings

Leave a Reply

Your email address will not be published.