Orange carpaccio

Ingredients for 2 servings:

• 3 oranges
• 1 tbsp honey
• 1 sprig(s) of thyme
• 10 peppercorns, green, pickled
• 50 ml white wine
• 1 tbsp Grand Marnier
• 1 tbsp pumpkin seeds
• 1 tbsp sesame seeds
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

light dessert with a little spice

Using a sharp chef’s knife, remove the top and bottom of the peel from two oranges. Then cut away the peel as if filleting, removing all the white part. Lay the orange on its side and slice it thinly. Arrange the slices in a circle on a plate, one orange (or more if desired) per plate. Squeeze the juice of the third orange and pour it into a saucepan. Add the honey, 5 pickled, crushed peppercorns, a pinch of salt, and thyme. Bring to a boil, then deglaze with Grand Marnier and white wine. Reduce heat to high (3-4 minutes) until it thickens. Meanwhile, toast the sesame seeds and pumpkin seeds in a dry pan. Pour the thickened syrup over the oranges and garnish with the remaining pickled peppercorns and the toasted seeds. We enjoyed this with a 12-year-old Sauternes.