This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Toffee shards
Salad
Method
1.Make toffee by simmering the sugar and water for 5-7 minutes until it begins to turn golden and caramelise. Pour onto a baking paper-lined tray. Sprinkle over the orange zest. Leave to set, then break into shards.
2.Peel the fruit with a paring knife, removing the pith as well as the skin. Slice into thin slices and layer in a dish. Reserve the juice and add to a saucepan. Add the juice of an extra orange and bring to the boil. Pour over the fruit just before serving.
3.Add the mint leaves and toffee shards, then serve.
Note
- If a recipe calls for peeling citrus, I recommend zesting before you peel, then saving the zest. It keeps well in the freezer. – A dessert like this is a fitting finish after a roast dinner as it is light and tasty. It also makes a great dinner-party dessert.
