Photo: Danielle Smith
- ½ cup castor sugar
- ¼ cup water
- 1½ tbsp pistachio nuts, roasted and coarsely chopped
- 4 tangelos, peeled and thickly sliced
- 2 tbsp Cointreau
- 4 tbsp brown sugar
- Almond bread, to serve
- Serves 4
Combine castor sugar andwater in a small saucepan and stir over medium heat until sugar dissolves. Bring to the boil and cook without stirring, until mixture turns a light toffee colour. Remove from heat, stir in pistachio nuts and pour mixture onto a paper-lined tray.
When cool, break into pieces and whiz briefly in a food processor. Pre-heat grill. Put tangelo slices on an oven tray in a single layer. Drizzle with Cointreau and sprinkle with brown sugar. Cook under the grill until sugar has melted and tangelos are warm. To serve, stack tangelo slices on serving plates, drizzle with some of the juices and top with pistachio brittle. Serve with almond bread.
WAYS WITH TANGELOS
Peel and thickly slice tangelos and put them in individual shallow ovenproof dishes. Combine equal quantities of sour cream, natural yoghurt and brown sugar in a bowl and mix well. Spoon the mixture over the tangelos and put them under a hot grill until the sugar caramelises. Serve with honey wafers.
Combine equal quantities of couscous and boiling water in a bowl. Stir well and rest, covered, for five minutes then fluff up with a fork. Coarsely grate the rind from a tangelo and add to couscous with the tangelo segments. Add baby spinach leaves, sliced red onion and fresh dates. Drizzle with vinaigrette dressing.
Melt a large knob of butter in a frying pan, add castor sugar and stir until smooth. Add tangelo segments and cook, stirring until sugar dissolves and tangelos soften slightly. Put large scoops of vanilla ice-cream in serving dishes and top with the tangelo segments. Sprinkle with finely grated tangelo zest.
- Course - Dessert