4 large oranges
300 ml (1/2 pint) dry white wine
50 g (2 oz) raisins
1 teaspoon powdered gelatine
2 tablespoons dry vermouth
300 ml (1/2 pint) dry white wine
50 g (2 oz) raisins
1 teaspoon powdered gelatine
2 tablespoons dry vermouth
method
1. Pare the rind from the oranges very thinly and cut it into fine matchstick strips. Put these into a saucepan with sufficient water to cover; bring to the boil and simmer for 4 minutes.
2. Drain thoroughly and plunge the strips into a bowl of iced water.
3. Remove all the pith from the peeled oranges and put the fruit into a saucepan with the wine and raisins; simmer gently for 10 minutes, turning the oranges from time to time.
4. Remove the oranges with a slotted spoon and place in a serving dish.
5. Dissolve the gelatine in the vermouth in a bowl over a saucepan of gently simmering water and stir into the cooking liquid; allow to cool and add half the orange rind strips.
6. Spoon over the whole oranges, and scatter the remaining strips of rind around the oranges. Leave until completely cold.
The easiest way to remove any stubborn pieces of pith from an orange is with a clean razor blade in a suitable holder such as a craft knife.
2. Drain thoroughly and plunge the strips into a bowl of iced water.
3. Remove all the pith from the peeled oranges and put the fruit into a saucepan with the wine and raisins; simmer gently for 10 minutes, turning the oranges from time to time.
4. Remove the oranges with a slotted spoon and place in a serving dish.
5. Dissolve the gelatine in the vermouth in a bowl over a saucepan of gently simmering water and stir into the cooking liquid; allow to cool and add half the orange rind strips.
6. Spoon over the whole oranges, and scatter the remaining strips of rind around the oranges. Leave until completely cold.
The easiest way to remove any stubborn pieces of pith from an orange is with a clean razor blade in a suitable holder such as a craft knife.
serving amount
serves 4
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