MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Flamed cinnamon orange compote (BBQ special)
Description
This spiced orange compote, cooked in foil over an open fire and flambéed with Cointreau just before serving, is the perfect end to a summer barbecue. A dessert that's fruity, melt-in-the-mouth, warm and spectacular - without the need for complicated preparation.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Peel the oranges raw, remove the segments and dice, carefully removing all the membranes and seeds.
2. Spread the orange flesh over 4 sheets of kitchen foil.
3. Sprinkle each portion with ½ tbsp brown sugar and 1 pinch cinnamon.
4. Add the raisins and slivered almonds evenly.
5. Close the papillotes tightly. Place them on the low coals of the barbecue.
6. Cook for 20 minutes, until the fruit is tender and candied.
7. Slightly heat the Cointreau close to the fire (without boiling).
Just before serving, open the papillotes, pour in 1 tbsp Cointreau per portion and flambé.
THERMOMIX® METHOD.
