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Brandied oranges with walnuts and sultanas

Jenni Muir
Simple, sophisticated and super-fast to make, this wonderfully refreshing do-ahead dessert is the perfect finish to a rich meal

Brandied oranges with walnuts and sultanas

Method

1. Peel the oranges by hand or with a fruit knife as desired. The, working over a mixing bowl to catch any juice, slice the oranges. Scatter with the sultanas and set aside.

2. Place the sugar in a saucepan with the water. Heat gently, stirring, until the sugar dissolves. Raise the heat under the pan and bring the syrup to a boil. Simmer for 2 minutes, then remove from the heat and leave to cool.

3. Add the alcohol to the cooled syrup and pour it over the fruit. Marinate for at least a few hours - or cover and chill for up to a whole day if desired.

4. Just before serving, place a small frying pan over a moderate heat and toast the chopped nuts, stirring constantly until they are lightly browned and fragrant. Remove from the heat.

5. Arrange the fruit on serving plates, drizzle with a little of the syrup and sprinkle with the chopped nuts.