Triple Orange Dessert Soup
- 3 Valencia oranges
- 3 tangerines
- 2 pomelos, or ruby red grapefruits
- 1/4 cup sugar
- Pinch gray salt
- 1 cup Muscat
Cut ends from all of the fruit, and then cut off the skin and bitter white pith with a paring knife. Cut the citrus segments out from the membrane and carefully put the segments in a shallow bowl, taking care to keep them whole. Squeeze the leftover peels and membranes over another bowl to get out any remaining juice.
To serve, pour 1/4 cup Muscat over each serving.
Recipe courtesy of Michael Chiarello