GRILLED BREAKFAST ORANGES
(Serves 3 to 4)
If you assemble this recipe the day before, it is important to bring it back to room temperature before grilling, as placing a chilled gratin under a hot grill will cause it to crack. Serve as a little starter at brunch or as an accompaniment to cereal.
195g (3/4 cup) sour cream or Greek-style yoghurt
15ml (1 tbsp) Grand Marnier
160-300g (1-2) oranges (peeled, all pith removed and cut into 1cm-thick rings)
45g (3 tbsp) Demerara sugar
- In a small bowl, combine sour cream or yoghurt and Grand Marnier.
- Pour into a small, low-sided gratin with a 270ml capacity. A low-sided gratin is needed to give maximum surface area.
- Place orange slices on top and sprinkle with 2 tbsp of sugar. Cover with plastic wrap and leave to sit at least two hours at room temperature, or overnight in the refrigerator.
- When ready to serve, sprinkle remainder of sugar on orange slices and place under a hot grill for 2-3 minutes till orange slices begin to colour, or, alternatively, brûlèe the oranges with a chefs kitchen torch.
- Serve immediately.