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Chocolate Fondue With Mandarins, Candied Grapefruit Peel And Glacéed Orange Slices

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·         Serves 8

·         Prep 20 minutes (plus 5 hours standing time)

·         Cook 1 hour 50 minutes

Ingredient

·         ½ cup thickened cream

·         30g unsalted butter

·         200g dark chocolate, finely chopped

·         ¼ cup orange liqueur

·         5 mandarins, peeled, separated into segments

·         Glacéed orange slices

·         2 navel oranges

·         1 cup caster sugar

·         Candied grapefruit peel

·         1 medium grapefruit

·         3 cups caster sugar

 Recipe

1.    Make Glacéed orange slices. Slice oranges into 5mm-thick rounds. Cut each round in half. Combine sugar and 2 cups cold water in a large saucepan. Bring to the boil over medium-high heat, stirring occasionally, until sugar dissolves. Brush down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup. Reduce heat to low. Carefully cover surface with baking paper. Simmer for 1 hour 45 minutes or until orange slices are soft and glazed with the syrup. Using a slotted spoon, transfer the slices to a wire rack set over a baking tray with sides. Set aside to dry for 5 hours or until just slightly tacky.

2.    Meanwhile, make Candied grapefruit peel. With a small knife, make 6 slits from top to bottom of grapefruit, cutting through peel and pith without cutting into flesh. Remove peel. Reserve fruit. Cut peel lengthways into 6mm-wide strips. If the pith is quite thick, trim and discard, leaving 5mm pith attached to the peel.

3.    Combine 2 cups sugar and 2 cups cold water in a large saucepan. Bring to the boil, stirring occasionally, until sugar dissolves. Brush down sides of pan with a wet pastry brush to prevent sugar crystals forming. Add grapefruit peel to boiling syrup. Reduce heat to low. Carefully cover surface with baking paper. Simmer gently for 1˙ hours or until strips are translucent. Cool in syrup.

4.    Place remaining sugar in a bowl. Using a slotted spoon, transfer peel to a wire rack set over a baking tray with sides. Wipe off excess syrup with paper towel, then roll in sugar. Arrange peel in a single layer on a clean wire rack. Stand for 30 minutes or until dry.

5.    Place cream and butter in a saucepan over medium-high heat. Bring to a simmer. Pour cream mixture over chocolate in a heatproof bowl. Stand for 3 minutes. Whisk until smooth. Whisk in liqueur. Serve immediately with mandarin, glacéed orange slices and candied grapefruit peel.

·         Cook’s notes: Cook syrup on the smallest element and over the lowest heat. Reserve the glacéed orange syrup and use to flavour cocktails, drizzle over cakes or serve with ice-cream. Store candied grapefruit peel in an airtight container for up to 1 week. Glacéed orange slices can be kept refrigerated, in an airtight container, for up to 3 weeks

Chocolate Fondue With Mandarins, Candied Grapefruit Peel And Glacéed Orange Slices

Chocolate Fondue With Mandarins, Candied Grapefruit Peel And Glacéed Orange Slices

 

 

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