dessert · Cooking course

Ingredients

• Orange juice (freshly squeezed) — 200 ml
• Oranges — 400 g
• Orange liqueur — 40 ml
• Honey — 10 ml
• Demerara sugar — 30 g
• Hard candy (mint or honey, e.g. Halls) — 4 pcs
• Vanilla ice cream — 400 g

Instructions

1. In a thin pan combine orange juice, sugar, honey, and orange liqueur.
2. Segment the oranges. Trim the top, bottom, then all the sides along with the white pith — only the flesh should remain.
3. Slice the segments out — cutting strictly between the membranes from the edge to the core.
4. Strain the syrup of any small bits. Reduce a touch more — to a syrup, but not too thick.
5. Plate the orange flesh and pour the syrup over.
6. With a warm spoon, scoop a clean quenelle of vanilla ice cream onto the centre of the plate.
7. Crush the candies and sprinkle them over the compote.