Ingredients :
10 whole clementines
12 scented geranium leaves
1/2 bottle Muscat de Beaumes de Venise or other dessert wine
orange leaves, to decorate
Peel the clementines and remove the pith.
Place the clementines in a glass dish and pour over the wine.
Add the scented geranium leaves and refrigerate overnight.
Discard leaves, then serve chilled and decorated with orange leaves.
Any juice left over from this dessert can be served as a digestive.
The fantastic bonus of using this recipe is that you have half a bottle of Beaumes de Venise left over, which simply has to be drunk as a digestive.
Serves 4 - 6
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