Citrus salad with rosewater caramel

MAKES 6

PREPARATION TIME 30 minutes COOKING TIME 10 minutes

2 blood oranges

2 oranges

1 red or pink grapefruit, optional 2 kiwi fruit, gold if you can find these

12 small fresh mint leaves

40g pistachio nuts, lightly crushed 1tbsp dried edible rose petals, lightly crushed

40g dark chocolate, chilled Thick Greek yogurt, to serve FOR THE ROSEWATER CARAMEL SYRUP

150ml warm water

200g caster sugar

1 cinnamon stick

30g butter

1tbsp rosewater

This is a beautiful dessert. Colourful slices of citrus fruits drenched in a fragrant rosewater caramel syrup and topped with crunchy pistachios and dark chocolate shavings.

1 Top and tail all the fruit, then hold each piece, one of the cut sides down, on a flat surface and use a sharp knife to slice away all the peel and pith (or kiwi skin) to reveal the flesh. Turn each piece on its side and cut the fruit into thin (just under

5mm) slices. Arrange the slices on a large flat platter – I prefer a white one, as it works best visually.

2 To make the rosewater syrup, put half the warm water in a small saucepan with the sugar and cinnamon stick and set over a very low heat. Stir gently until the sugar has dissolved, then turn up the heat and stop stirring. Swirl the pan as it turns a blonde colour and starts to caramelise (this will take about 5min). Take the pan off the heat and beat in the butter, rapidly followed by the remaining water. Keep beating until both are fully incorporated, then add a small pinch of salt and return the pan to a very low heat. Bring to a simmer for 2min, remove from the heat and, once it’s stopped bubbling, stir in the rosewater.

3 Pour the warm syrup over the prepared fruit platter, scatter over the mint leaves, pistachios and rose petals and use a vegetable peeler to shave a little chocolate over the top. Serve with Greek yogurt on the side (or add a few dollops to the platter before garnishing).