Elegant Winter Dessert from France

Pine-nuts, grapefruit, tangerines or clementines, orange juice, and honey make this dessert a refreshing and warming holiday treat. In winter, we all need some honey and citrus fruit to enhance our health.

Photo: AZ Cuisine, France

The original recipe is found at CuisineAZ.com

M-J’s Version

Two cups of orange juice

One-third cup of honey

One-third cup of lightly toasted pine-nuts (pignolia, piñon nuts)

3 tangerines or clementines, sectioned and separated

5 grapefruit, cut into supremes (click here to see how) and cut into quarters

One-third cup of finely granulated sugar

Boil the orange juice for two minutes, and then add honey and pine nuts. Simmer until slightly thickened. Put prepared citrus fruit into a bowl and sprinkle it with a fine coating of sugar, lightly tossing the lot. 

Distribute the fruit among six stout glasses, then cover it with hot orange-honey-nut mixture. Serve either warm or cold. Chill for at  least two hours. Cinnamon or vanilla may be added to the hot liquid if desired. For a more colourful presentation, use pink grapefruit.

~~M-J

Elegant Winter Dessert from France

Pine-nuts, grapefruit, tangerines or clementines, orange juice, and honey make this dessert a refreshing and warming holiday treat. In winter, we all need some honey and citrus fruit to enhance our health.

Photo: AZ Cuisine, France

The original recipe is found at CuisineAZ.com

M-J’s Version

Two cups of orange juice

One-third cup of honey

One-third cup of lightly toasted pine-nuts (pignolia, piñon nuts)

3 tangerines or clementines, sectioned and separated

5 grapefruit, cut into supremes (click here to see how) and cut into quarters

One-third cup of finely granulated sugar

Boil the orange juice for two minutes, and then add honey and pine nuts. Simmer until slightly thickened. Put prepared citrus fruit into a bowl and sprinkle it with a fine coating of sugar, lightly tossing the lot. 

Distribute the fruit among six stout glasses, then cover it with hot orange-honey-nut mixture. Serve either warm or cold. Chill for at  least two hours. Cinnamon or vanilla may be added to the hot liquid if desired. For a more colourful presentation, use pink grapefruit.

~~M-J

Courtesy of M-J de Mesterton

>From France, an Elegant Citrus Dessert

>Pine-nuts, grapefruit, tangerines or clementines, orange juice, and honey make this dessert a refreshing and warming holiday treat. In winter, we all need some honey and citrus fruit to enhance our health.

The original recipe is found at CuisineAZ.com

M-J’s Version of Citrus-Honey Dessert

Two cups of orange juice

One-third cup of honey

One-third cup of lightly toasted pine-nuts (pignolia, piñon nuts)

3 tangerines or clementines, sectioned and separated

5 grapefruit, cut into supremes (click here to see how) and quartered

Boil the orange juice for two minutes, and then add honey and pine nuts. Simmer until slightly thickened. Put prepared citrus fruit into a bowl and sprinkle it with a fine coating of sugar. 

Distribute the fruit among six stout glasses, then cover it with hot orange-honey-nut mixture. Serve either hot or cold. Chill for at  least two hours. Cinnamon or vanilla may be added to the hot liquid if desired. For a more colourful presentation, use pink grapefruit.

~~M-J de Mesterton

Courtesy of M-J de Mesterton

From France, an Elegant Citrus Dessert

Pine-nuts, grapefruit, tangerines or clementines, orange juice, and honey make this dessert a refreshing and warming holiday treat. In winter, we all need some honey and citrus fruit to enhance our health.

The original recipe is found at CuisineAZ.com

M-J’s Version of Citrus-Honey Dessert

Two cups of orange juice

One-third cup of honey

One-third cup of lightly toasted pine-nuts (pignolia, piñon nuts)

3 tangerines or clementines, sectioned and separated

5 grapefruit, cut into supremes (click here to see how) and quartered

Boil the orange juice for two minutes, and then add honey and pine nuts. Simmer until slightly thickened. Put prepared citrus fruit into a bowl and sprinkle it with a fine coating of sugar. 

Distribute the fruit among six stout glasses, then cover it with hot orange-honey-nut mixture. Serve either hot or cold. Chill for at  least two hours. Cinnamon or vanilla may be added to the hot liquid if desired. For a more colourful presentation, use pink grapefruit.

~~M-J de Mesterton

From France, an Elegant Citrus Dessert

Pine-nuts, grapefruit, tangerines or clementines, orange juice, and honey make this dessert a refreshing and warming holiday treat. In winter, we all need some honey and citrus fruit to enhance our health.

The original recipe is found at CuisineAZ.com

M-J’s Version of Citrus-Honey Dessert

Two cups of orange juice

One-third cup of honey

One-third cup of lightly toasted pine-nuts (pignolia, piñon nuts)

3 tangerines or clementines, sectioned and separated

5 grapefruit, cut into supremes (click here to see how) and quartered

Boil the orange juice for two minutes, and then add honey and pine nuts. Simmer until slightly thickened. Put prepared citrus fruit into a bowl and sprinkle it with a fine coating of sugar. 

Distribute the fruit among six stout glasses, then cover it with hot orange-honey-nut mixture. Serve either hot or cold. Chill for at  least two hours. Cinnamon or vanilla may be added to the hot liquid if desired. For a more colourful presentation, use pink grapefruit.

~~M-J de Mesterton

From France, an Elegant Citrus Dessert

Pine-nuts, grapefruit, tangerines or clementines, orange juice, and honey make this dessert a refreshing and warming holiday treat. In winter, we all need some honey and citrus fruit to enhance our health.

The original recipe is found at CuisineAZ.com

M-J’s Version of Citrus-Honey Dessert

Two cups of orange juice

One-third cup of honey

One-third cup of lightly toasted pine-nuts (pignolia, piñon nuts)

3 tangerines or clementines, sectioned and separated

5 grapefruit, cut into supremes (click here to see how) and quartered

Boil the orange juice for two minutes, and then add honey and pine nuts. Simmer until slightly thickened. Put prepared citrus fruit into a bowl and sprinkle it with a fine coating of sugar. 

Distribute the fruit among six stout glasses, then cover it with hot orange-honey-nut mixture. Serve either hot or cold. Chill for at  least two hours. Cinnamon or vanilla may be added to the hot liquid if desired. For a more colourful presentation, use pink grapefruit.

~~M-J de Mesterton