Oranges in mulled wine syrup
- December 2013
- Serves 6
- Takes 15 min to make, 10 min to cook, plus macerating
A fruit salad recipe with a difference. It makes a beautiful, refreshing dinner party dessert, or an alternative to Christmas pudding.
- 0.2g (0g saturated)
- 28.8g (28.8g sugars)
The longer the oranges macerate in the wine and spices, the more developed the flavour will be.
Make this dessert up to 24 hours in advance, then chill. Remove from the fridge 30 minutes before serving to bring to room temperature.
To pare orange zest, use a vegetable peeler or sharp paring knife to remove thin strips of zest. If a lot of pith comes off with the strips, scrape it off with a table knife.
For the orange slices, cut off the tops and bases of the oranges, stand them on a board, then use a sharp knife to cut down following the shape of the fruit, slicing off the peel, pith and membrane. You should be left with the whole oranges with no white pith.
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