Ingredients
| 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 .
Instructions
| 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
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