Citrus toffee crunch

Ingredients 4
Servings 4


  • 4
    large oranges
  • 2
    large red (ruby) grapefruit or rosé grapefruit
  • orange liqueur
  • 190


Using a sharp knife, peel oranges and grapefruit, removing all pith.
Slice thickly and arrange on a platter.
Drizzle liqueur over.
Chill and, if time allows, leave to macerate for a couple of hours.
Just before serving, place sugar in a saucepan and heat, stirring constantly, until sugar begins to melt.
Continue stirring until sugar becomes a clear brown syrup. Remove from heat immediately.
Using a spoon, drizzle syrup over fruit and set aside for 2 minutes to harden slightly.
Serve on its own or with whipped cream sweetened with orange liqueur and add a little sugar, if desired.

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