John Myers
Ingredients for 6 servings:
- 2 oranges (organic, untreated)
- possibly jam (bitter orange marmalade), only if no organic oranges are available
- 5 cm ginger, fresh
- 3 apples
- 3 bulb(s)
- 6 apricot(s), fresh or dried
- 6 figs, fresh or dried
- 1 bottle of red wine,
- 200 g sugar
- e.g. cinnamon
- 200 g prunes
- 400 g whipped cream
- Vanilla
- 2 tbsp honey
Instructions
Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes
wonderful autumnal recipe – best prepared 2 days in advance
This recipe, seemingly unassuming at first glance, is absolutely delicious. It’s best prepared two days in advance; it tastes even better when properly marinated. Wash organic oranges and slice them with the peel on. If you can’t find organic oranges, peel regular oranges thinly, but only the outer skin, leaving the white part on. In this case, spread the orange marmalade on the bottom of a dish to retain a bit of the zest. Place the orange slices in the dish. Peel the ginger, slice it thinly, and spread it on top of the oranges. Peel, core, and halve the apples and pears. Peel the figs. Halve and stone the apricots. If you can’t find fresh figs or apricots, dried ones will work, too. Or try nectarines or peaches. Place everything on top of the oranges, including the prunes. Sprinkle with sugar (or add cinnamon if you like) and pour in the red wine. Bake in the oven at 180°C for 1 hour. Serve this delicacy with semi-whipped vanilla honey cream, lightly sweetened. Mascarpone cream would also work.
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