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Sun fruit verrines

Sun fruit verrines

Recipe from Michèle Gay

4

Easy

30 mn

Ingredients

  • 1 260g tin Pâté Hénaff
  • 5 oranges
  • 4 dates
  • 20g pistachios and 30g almonds
  • 5 tablespoons olive oil
  • Cumin
  • Nutmeg
  • Fresh mint
  • Flower of Guérande salt
  • Ground pepper

Preparation

  1. Pit and slice the dates into very small strips.
  2. Peel four oranges over a plate to collect the juice. Set aside for later use.
  3. Squeeze the juice from the last orange.
  4. Prepare the seasoning by mixing the orange juice, olive oil, 3 pinches of cumin, 1 pinch of nutmeg, salt and pepper, then the pistachios, crushed almonds and chopped dates.
  5. Pour over the orange segments and toss gently. Arrange in verrines and sprinkle with chopped fresh mint.
  6. Cut Pâté Hénaff into sticks and dare to dip them!

Product used

Pâté Hénaff

Tip

This recipe is very versatile. The seasoning can reveal new flavors by incorporating other spices and condiments.

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