photos by marguerita
Its zesty, uplifting flavor, along with a useful dose of vitamin C, is the perfect prophylactic (psychologically if not physically) for the overindulgence ahead. Take two with each meal and you can't go far wrong.Winter is the time to get the best out of citrus fruits. I like a combination of oranges and clementines for breakfast juice, use the mix in refreshing, palate-cleansing desserts such as fruit jellies and sorbets. For steamed puddings, a lemony syrup makes more sense, but some juice from something orange also combines well in the mix.
Fig and orange trifles
Rich, indulgent and incredibly delicious. The final indulgence of chocolate-dipped walnuts is not strictly essential. Serves six.
18 dried figs, cut into chunks
4 tbsp Grand Marnier (or brandy)
Juice and grated zest of 1 orange
½ tsp ground cinnamon
½ tsp ground allspice
50g dark chocolate, broken up
18 walnut halves
100g plain sponge cake, cut into small cubes
6 tbsp fine-cut Seville orange marmalade
About 600ml custard
500ml double cream, lightly whipped
Put the figs, Grand Marnier, juice, zest and spices into a bowl and mix. Cover and leave for an hour. Melt chocolate in a bowl over a pan of simmering water, dip in each walnut half so it's half-covered, then leave on baking parchment to set. To assemble the trifles, put a few cubes of sponge in the base of six large wine glasses. Spoon on the figs and their liquid. Spread a tablespoonful of marmalade on top, spoon in a layer of custard and add a swirl of cream. Top with chocolatey walnuts and chill before serving.