-
Brush a baking sheet with oil.
-
Place the sugar and nuts in a
heavy-based saucepan and cook gently, swirling the pan, until the
sugar has melted.
-
Cook over a low heat until the nuts
start to pop and the sugar has turned dark gold.
-
Pour on to the baking sheet and cool.
-
Chop the praline into chunks.
-
Cut off the rind and pith from the
citrus fruit.
-
Cut between the membranes so that the
segments fall into a bowl, with any juice.
-
Heat the butter and sugar in a
heavy-based frying pan until the sugar has melted.
-
Strain the citrus juices into the pan
and cook, stirring occasionally, until reduced and syrupy.
-
Add the fruit segments and warm
through without stirring. Pour over the Cointreau and set it alight.
-
When the flames die down, spoon the
flambé into serving dishes.
-
Serve scattered with praline and
decorated with mint.
