TRIPLE ORANGE DESSERT SOUP
Provided by Michael Chiarello : Food Network
Categories dessert
Time 2h15m
Yield Yield: 4 servings
Number Of Ingredients 6
Steps:
- Cut ends from all of the fruit, and then cut off the skin and bitter white pith with a paring knife. Cut the citrus segments out from the membrane and carefully put the segments in a shallow bowl, taking care to keep them whole. Squeeze the leftover peels and membranes over another bowl to get out any remaining juice.
- Gently stir sugar and salt into juice, pour over fruit, and divide into soup plates. Cover and refrigerate until chilled, about 1 to 2 hours.
- To serve, pour 1/4 cup Muscat over each serving.
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