Naranjas al Kirsch (nah-ran-jas ahl kee-rsh), a Spanish dish of oranges, cherries, raspberries and almonds soaked in kirsch, makes a refreshing dessert, the perfect ending to a rich meal. Serve the dessert on its oivn, or with whipped cream.
6 medium-sized oranges, peeled, white pith removed and thinly sliced
4 oz. black cherries, stoned and halved
8 oz. raspberries
2 tablespoons castor sugar
½ teaspoon ground allspice
2 oz. flaked almonds
4 fl. oz. kirsch
Place the fruit in alternating layers in a medium-sized shallow serving dish, sprinkling a little of the sugar, allspice and flaked almonds over each layer.
Fresh, juicy fruit with almonds and allspice soaked in kirsch, Naranjas al Kirsch is a refreshing dessert.
Pour over the kirsch. Cover the dish with aluminium foil and place it in the refrigerator. Marinate the fruit for 2 hours, basting occasionally with the kirsch.
Remove the dish from the refrigerator. Remove and discard the aluminium foil. Toss the fruit well with two large spoons and serve immediately.