Naranjas al Kirsch

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.

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