Ingredients
| 500g berries or stone fruit such as strawberries, blueberries, raspberries and cherries | |
| 2 oranges | |
| 100g sugar | |
| 2 tablespoons orange liqueur (optional) | |
| 1-2 burrata |
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Instructions
| 1. | Rinse 2 of the strawberries and put into the freezer. |
| 2. | Finely grate the orange zest and set aside. |
| 3. | Cut the oranges in half and press into the sugar. Put the oranges in a pan, cut-side down, and char grill until lightly charred, about 3-5 minutes. |
| 4. | When cool enough to handle the oranges, squeeze the juice, sieve it and set aside. |
| 5. | Put the remaining sugar in a pan with ¼ cup water and bring to a simmer. Boil the sugar until it caramelises to a dark amber colour, almost at the point of smoking, about 4-5 minutes. |
| 6. | Remove from the heat, add the orange juice, return to the heat and cook for another 5 minutes until reduced by half. |
| 7. | Remove from heat, add the orange zest and the orange liqueur if using and set aside to cool. If it is too thick, loosen with 1-2 tablespoons boiling water. |
| 8. | When ready to serve, wash the fruit and hull and slice or quarter the remaining strawberries, remove the pips from the stone fruit and put into a bowl. |
| 9. | Dress with a little of the dressing then put into a serving dish. |
| 10. | Break open the burrata and tear it over the fruit. Drizzle with some more of the orange dressing (you won’t need it all, but it’s great to use over the next week or so). |
| 11. | Use a fine grater to shave over the frozen strawberries. Serve immediately. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Crowe