Method :
- Peel oranges and remove all traces
of white pith.
- Cut into thin slices and remove
pips.
- Arrange fruit on 6 small plates.
- Coat with sherry, sprinkle with
nuts and refrigerate for 1/2 hour before serving.
Note :
Unbelievably simple, yet sophisticated
enough to accompany duck, goose, pheasant and offal dishes.
Serves 4 - 6
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