My friend SorbetCitron who writes the blog Nuage de farine posted this recipe a few weeks ago and her description of this dish was so mouth watering that I had to make it the next day. I had almost all the ingredients at hand and after a little trip to the shop, I got cracking with it. As soon as the mixture was ready, I couldn’t resist to try it (the smells were so delicious) and it was amazingly tasty. The recipe states to leave it for a day to blend all the flavours together and it was hard to wait so long but it’s well worth it. There is a cake recipe to follow soon that uses this gorgeous tagine but you can of course eat it on its own or on a slice of fresh bread or brioche…
Source: Nuage de farine
For the foamy butter
50g brown sugar
35g lemon juice
1 vanilla pod
2 apples (I used Golden delicious), peeled, cored and cut into chunks
65g sultanas (use the golden variety as they are nicer)
25g blanched almonds
175g orange segments (about 3 oranges)
175g grapefruit segments (about 2 grapefruits)
Juice of 1 grapefruit (the juice leftover from segmenting the grapefruits will suffice)
Juice of 2 oranges (same as above)
1 tsp vanilla extract
10g candied ginger, chopped finely
1 pinch of ground allspice
1 pinch of cinnamon
40g brown sugar
10 mint leaves, chopped
- To take out the orange and grapefruit segments, use a serrated knife and cut the skin off using a see-saw motion as close to the fruit as possible (you want to remove the white skin as well). Then cut each segment as close as possible to the membranes but leaving them out so the segments have no skin at all. Make sure to do this on top of a bowl to collect all the juices and press the leftover fruit when all the segments are taken out.
- Prepare and weigh all the ingredients before proceeding to the next step.
- Make the foamy butter by melting the butter in a saucepan until it starts making bubbles. Add the sugar, vanilla seeds and pod and the lemon juice.
- Add the apples, sultanas and almond. Cook on medium heat for 3 minutes.
- Add the orange and grapefruit segments and cook for a further 2 minutes.
- Add half the juice of orange and grapefruit and all the other ingredients except the mint leaves.
- Reduce for 20 minutes on medium heat and add more juice if it gets too dry.
- Take off the heat and add the chopped mint leaves. Leave to cool and refrigerate for a day before using (I would warm it up before eating to give it back its shine…)