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    Orange Salad with Candied Almonds

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    Orange Salad with Candied Almonds

    The crispy almonds can be made up to three days in advance and stored in an airtight container.

    • Preparation time: 15 minutes, plus cooling and standing
    • Cooking time: 10 minutes for almonds, plus cooling
    • Total time: 25 minutes 25 minutes

    Serves: 6 - 8

    Ingredients

    • Candied almonds
    • 1 small egg white
    • 75g caster sugar
    • 100g flaked almonds
    • 300ml freshly squeezed orange juice (3 large oranges)
    • ½ lemon, juiced
    • 1 whole cinnamon stick
    • 115g granulated sugar
    • 6 oranges

    Method

    1. Put the citrus juices in a medium-sized, heavy-based pan with the cinnamon and sugar. Gently heat until the sugar dissolves, stirring occasionally. Bring to the boil and cook for 10-15 minutes until you have a thin syrup. You should have about 150ml. Cool.
    2. Cut the peel and pith from the oranges, then slice the fruit into 1cm-thick slices. Arrange the slices in a serving bowl. Strain the orange syrup, discarding any pulp and the cinnamon stick. Pour the syrup over the oranges. Leave to stand for at least 30 minutes.
    3. Meanwhile, prepare the almonds: preheat the oven to 180°C/gas 4. Beat the egg white until frothy. Stir in the sugar, add the flaked almonds and toss to coat. Put on a non-stick baking sheet, spread as flat as possible. Roast for 10 minutes, turning halfway through - the mixture will stick, but you should be able to use a fish slice to ease it off the sheet, and toss over in clumps. When done, the almonds should be golden brown with a crunchy coating. Loosen on the baking sheet while warm and leave to cool. Sprinkle them over the oranges in syrup just before serving.

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