Citrus Fruit Flambé With Pistachio Praline -

Citrus Fruit Flambé With Pistachio Praline

Topping this refreshing citrus fruit dessert with crunchy pistachio praline makes it extra special.

Ingredients

4 oranges
2 ruby grapefruit
2 limes
50 g/2 oz/¼ cup soya margarine
50 g/2 oz/⅓ cup light muscovado sugar
45 ml/3 tablespoons Cointreau
Fresh mint sprigs, to decorate

For the praline

Oil, for greasing
115 g/4 oz/½ cup caster sugar
50 g/2 oz/½ cup pistachio nuts

Details

Serves: 4

Method

First, make the pistachio praline. Brush a baking sheet lightly with oil. Place the caster sugar and nuts in a small heavy-based saucepan and cook gently, swirling the pan occasionally until the sugar has melted.

Continue to cook over a fairly low heat until the nuts start to pop and the sugar has turned a dark golden colour. Pour on to the oiled baking sheet and set aside to cool. Using a sharp knife, chop the praline into rough chunks.

Cut off all the rind and pith from the citrus fruit. Holding each fruit in turn over a large bowl, cut between the membranes so that the segments fall into the bowl, with any juice.

Heat the soya margarine and muscovado sugar in a heavy-based saucepan until the sugar has melted and the mixture is golden. Strain the citrus juices into the pan and continue to cook, stirring occasionally, until the juice has reduced and is syrupy.

Add the fruit segments and warm through without stirring. Pour over the Cointreau and set it alight. As soon as the flames die down, spoon the fruit flambé into serving dishes. Scatter some praline over each portion and decorate with mint sprigs. Serve at once.

NUTRITION NOTES Per portion:- Energy 423kcals/1784kj, Protein 4.3g, Fat 17.4g, Saturated Fat 7.7g, Carbohydrate 62.5g, Fibre 3.7g, Sugars 62.3g, Calcium 100mg

Related food category:

• Desserts and Bakes