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Citrus segments with a Passion Fruit Honey Sauce recipe

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

Another dessert recipe from Alan Spedding which are his speciality.

Alan says this recipe is normally served in a ramekin and serves one but he has adapted it and made extra so that it can be set it into a small terrine dish.


75 ml fresh orange juice
5 g caster sugar
3/4 of a gelatine leaf
dash of orange liqueur
segments of,orange,tangerine,pink grapefruit

3 fresh passion fruits
40 ml citrus juice (from the trimmings)
10 g caster sugar
1 tbsp runny honey

  • Soak the gelatine in cold water, bring the orange juice to the boil, skim, add the sugar then simmer for about 45 seconds. Remove from the heat, allow to cool for a few minutes then add the softened gelatine, pass through a fine sieve then leave to cool at room temperature.
  • Allow the citrus segments to drain for about 15 minutes, reserve the juices.
  • Scoop out the passion fruit into a pan, add the citrus juices and the sugar, bring to the boil, pass through a sieve, add the honey then cool down at room temperature.
  • Pour a little jelly into the mould then refridgerate until set. Place a layer of citrus segments into the bottom of the chosen mould then pour in a little more jelly. Repeat for the remaining segments and jelly until the mould is full. Place in the fridge until set.
  • To unmould the jelly, dip the bottom of the mould into some boiling water for a couple of seconds, turn upside down onto a plate and gently ease the jelly out of the mould and onto the plate. Carefully slice a piece off the jelly with a hot knife, divide the sauce between the plates and garnish with citrus segments.

Serves 4

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