Flambéed clementines and satsumas


Preparation method

  1. Arrange the satsuma and clementine slices on a serving plate.

  2. Place the satsuma and clementine juice into a small pan over a medium heat. Add the white wine and orange liqueur and very carefully flambé.

  3. Once the flames have died out, pour the liquid over the sliced fruit.

  4. To serve, garnish with mint leaves.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

Added. Check out your playlist Dismiss