Triple Orange Dessert Soup
- 3 Valencia oranges
- 3 tangerines
- 2 pomelos, or ruby red grapefruits
- 1/4 cup sugar
- Pinch gray salt
- 1 cup Muscat
- 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.
valencia oranges, tangerines, pomelos, sugar, gray salt, muscat
Taken from www.foodnetwork.com/recipes/michael-chiarello/triple-orange-dessert-soup-recipe.html (may not work)