Ingredients
For the flambéed oranges
1 tbsp soft brown sugar
2 clementines, peeled and segmented
2 tbsp red wine
½ tsp mixed spice
25g/1oz butter
For the sugared pecans
100g/3½oz pecans
2 free-range egg whites
1 tbsp soft brown sugar
1 tsp ground cinnamon
whipped cream, to serve
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the flambéed oranges, melt the sugar in a small saucepan over a high heat, until it begins to turn darker in colour and caramalise.
3. Add the oranges and red wine to the caramalsied sugar and flambé, by carefully lighting the red wine with a match (NB:keeping a saucepan lid to the side in case the flame needs to be put out) for two minutes. Gently shake the pan until the flames subside.
4. Turn down the heat and cook for one minute or until reduced. Stir and mix in the butter.
5. For the sugared pecans, place the pecans and egg whites into a bowl. Mix the brown sugar and cinnamon in a separate small bowl, and then sprinkle the cinnamon and sugar mixture over the nut and egg mixture and mix well. Pour onto a non-stick baking sheet and place into the oven to for five minutes.
6. To serve, spoon the flambéed oranges onto a serving plate, top with the whipped cream and sprinkle with the sugared pecans.
