I saw this recipe in Red Magazine and was instantly drawn to it. It looked beautifully summery and it had all the things I love in it so I had to give it a go. A bit of a change from all the baking I have been doing and makes a wonderful summer pudding on a beautiful sunny day!
2 blood oranges
1 red or pink grapefruit, optional
2 kiwi fruit – gold if you can find these
12 small fresh mint leaves
40g pistachio nuts, lightly crushed
1 tbsp dried edible rose petals, lightly crushed
40g dark chocolate, chilled
Thick Greek yogurt, to serve
For the rosewater caramel syrup
150ml warm water
200g caster sugar
1 cinnamon stick
1 tbsp rosewater
* Top and tail all the fruit, then hold each piece, one of the cut sides down, on a flat surface and use a sharp knife to slice away all the peel and pith (or kiwi skin) to reveal the flesh. Turn each piece on its side and cut the fruit into thin (just under 5mm) slices.
* Arrange the slices on a large flat platter.
* To make the rosewater syrup, put half the warm water in a small saucepan with the sugar and cinnamon stick and set over a very low heat. Stir gently until the sugar has dissolved, then turn up the heat and stop stirring. Swirl the pan as it turns a blonde colour and starts to caramelise (this will take about 5 mins).
* Take the pan off the heat and beat in the butter, rapidly followed by the remaining water. Keep beating until both are fully incorporated, then add a small pinch of salt and return the pan to a very low heat. Bring to a simmer for 2 mins, remove from the heat and once it’s stopped bubbling, stir in the rosewater.
* Pour the warm syrup over the prepared fruit platter, scatter over the mint leaves, pistachios and rose petals and use a vegetable peeler to shave a little chocolate over the top.
* Serve with Greek yogurt on the side (or add a few dollops to the platter before garnishing)