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30 min
for
6
people
Prepare this at least an hour before you plan to serve it so the hot toffee can dissolve into the fruit. Serve with mascarpone, cream fraiche or vanilla ice cream, if desired.
Ingredients
| 6 | Oranges, peeled and cut into thin slices or segments (Main) |
| 6 | Kiwifruit, peeled and angle-sliced (Main) |
| 1 cup | Sugar |
| ¼ cup | Water |
| 1 tsp | Orange blossom water, or vanilla extract |
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Directions
- Place sliced fruit in a bowl and squeeze in the juices from any leftover bits of citrus peeled.
- Heat sugar, water and orange blossom water or vanilla in a small pot over a low heat, swirling occasionally, until sugar has dissolved. Increase heat and boil without stirring until golden (about 5 minutes). Run a wet pastry brush around the inside of the pot as it boils to stop crystals forming. Remove from heat and pour over the fruit. Allow to stand for 1-2 hours before serving with mascarpone, cream fraiche or vanilla ice cream, if desired.
See more of Annabel's make-ahead dessert recipes
- Vanilla citrus terrine
- Tarte tatin
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