Blood orange gratin
There is nothing in this simple dish to detract from the natural beauty of the fruit. The last of the blood oranges are still around, and their delicate flavour of raspberries and orange ensures a delicious dessert. Substitute navel oranges, berryfruits or poached quinces if you wish.
- Remove the peel and pith from the oranges and cut each into 4 or 5 thin slices. Do this over a bowl so that you capture all the juice.
- Choose a shallow, heat-resistant dish that will double as a serving dish, and arrange the orange slices over the bottom.
- Preheat the grill until very hot. Put the egg yolks and sugar in a bowl over a saucepan of barely simmering water and beat with a whisk.
- Add a couple of tablespoons of orange juice and continue to beat until it is thick and creamy - about 5-10 minutes.
- Pour this sauce over the oranges, place the dish under the grill and cook until golden brown - this -usually happens quickly. Serve dusted with a little icing sugar.