Citrus Salad (Insalata di agrumi)

Serves 4

"I can't stand sorbets when they are served between courses in fancy restaurants - it's like getting a punch in the mouth. But this dish has the lovely, light refreshing effect of a lemony sorbet at the end of a meal, with its mix of fresh and candied citrus fruits."

"I can't stand sorbets when they are served between courses in fancy restaurants - it's like getting a punch in the mouth. But this dish has the lovely, light refreshing effect of a lemony sorbet at the end of a meal, with its mix of fresh and candied citrus fruits."

2 unwaxed oranges
100ml (3 ¹/2 fl oz) water
50g (2oz) caster sugar, plus extra for dusting
1 clove
2 unwaxed blood oranges
2 unwaxed grapefruits
2 unwaxed lemons
2 unwaxed limes

Using a vegetable peeler, pare the zest off the oranges, being careful not to remove the white pith, and place in a pan with the water, sugar and clove. Bring to the boil, stirring until the sugar dissolves. Simmer for 4-5 minutes to make a light syrup, then strain into a bowl.

Pare the zest off ¹/2 blood orange, ¹/2 grapefruit, ¹/2 lemon and ¹/2 lime. If there is any white pith attached to the zest, scrape it off with a small, sharp knife. Finely shred the zest, then place in a small pan, cover with cold water and bring to the boil. Drain and repeat this process twice, to rid the zest of its bitterness.

Pour a quarter of the strained syrup into a small pan, add the blanched zest and simmer gently for 10 minutes. Strain the zest, then toss with some caster sugar until evenly coated. Transfer to a sheet of silicone or greaseproof paper and leave in a warm place to dry.

Meanwhile, peel and segment all the fruit and arrange on serving plates. Scatter the sugared citrus zest over the top, pour over the remaining syrup and chill before serving.