Naranjas al Kirsch is a Spanish dessert of fresh mixed fruit soaked in kirsch.
6 Medium oranges, peeled, pith removed and thinly sliced
125 g (4 oz) Black cherries, stoned (pitted) and halved
225 g (8 oz) Raspberries
2 Tbs Castor (superfine) sugar
1/2 tsp Ground allspice
50 g (2 oz) 1/2 cup Flaked almonds
125 ml (4 fl oz) 1/2 cup Kirsch
125 g (4 oz) Black cherries, stoned (pitted) and halved
225 g (8 oz) Raspberries
2 Tbs Castor (superfine) sugar
1/2 tsp Ground allspice
50 g (2 oz) 1/2 cup Flaked almonds
125 ml (4 fl oz) 1/2 cup Kirsch
method
1. Put the fruit, in alternating layers, in a medium shallow serving dish, sprinkling a little of the sugar, allspice and flaked almonds over each layer.
2. Pour over the kirsch. Cover the dish with aluminium foil and place it in the refrigerator. Marinate the fruit for 2 hours, basting occasionally with the kirsch.
3. Remove the dish from the refrigerator. Remove and discard the foil. Baste once with the kirsch and serve at once.
2. Pour over the kirsch. Cover the dish with aluminium foil and place it in the refrigerator. Marinate the fruit for 2 hours, basting occasionally with the kirsch.
3. Remove the dish from the refrigerator. Remove and discard the foil. Baste once with the kirsch and serve at once.
serving amount
serves 4
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