Tuesday, March 2, 2010

Aperol and Orange Dessert

Aperol is a great Italian Aperitif thahas a unique bitter-sweet taste deriving from a secret recipe that has remained unchanged since its creation. It is made of an infusion of precious primary components, many herbs and roots, in a perfectly balanced combination. Aperol’s strength is its low alcohol content, of only 11%.
Its also really delicious with Orange juice, so the following recipe is a twist on that idea.

You will need:
2 blood oranges
2 oranges
zest of one lemon
6 tbs Aperol
2 tsp vanilla sugar.

Peel and segment the oranges:
Using a sharp knife, carefully slice off the top and bottom of the orange.
Using even downward strokes, slice the skin away from the flesh and discard.
Remove any remaining white pith.
Cut between the membranes to segment the orange, reserving any juices
(this tip thanks to Waitrose.com)

Put orange segments into a bowl and squeeze out the juices from the remaining membranes. Add vanilla sugar to taste , the zest of the lemon and the Aperol until the fruit is almost covered
and stir.
Cover the bowl, then chill in the fridge overnight or better still for 24 hours. Serve in individual glasses decorated with a sprig of mint or a citrus wedge.

1 comment:

  1. That's such a simple and nice dessert. I love it.


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.