This Supremed Citrus Dessert is the perfect ending to a delicious dinner. I know that there is always room for dessert but sometimes you just don’t want to eat a heavy chocolate mousse. What is so amazing about this fruit concoction is the ease of supreming the citrus. You peel the the citrus, separate the segments and soak it overnight in a bowl of water with a few squirts of pectinase. It saves so much time and produces a beautiful whole shiny citrus segment. This idea is not my own. I learned this method from Chef Steps a while ago but only recently got around to buying the pectinase from Modernist Pantry. I really like to use fruits that are in season because they have so much more flavor and this is exactly the time to be using citrus. I took the supremed oranges and added some pomegranate juice and a bit of triple sec and it transformed the already delicious oranges.
I wish I could say this idea was mine but my friends Norman and Bianca Letow served this for dessert ( hand supremed) a bunch of years ago when I was at their house for dinner. I’ve just been too lazy to spend the time supreming with a knife. This dessert is very refreshing and is the perfect balance of sweet and sour. I recommend using the best quality citrus you can find and experimenting with all kinds. You can buy pectinase at Modernist Pantry. See the pictures below and watch the video at Chef Steps for step by step instructions.
- 5 oranges (or any combination of citrus you choose. I used two types of orange for this recipe)
- 2 squirts of pectinase
- ½ cup pomegranate juice
- ¼ cup triple sec
- Peel and segment the oranges removing as much pith as possible
- Add to a bowl and cover with water
- Add the pectinase and mix well
- Cover and keep in the fridge overnight
- In the morning remove any leftover pith or pits
- Wash segments in a bowl of clean water
- Remove from water and add pomegranate juice and triple sec
Omit the triple sec if you are serving to children