For a real sweet treat, pour lashings
of Glayva over ice cream. Keep going
to your hearts content!
CREPES
Add 1 tbsp caster sugar and the grated zest from 1 orange to your favourite crpe recipe then cook as usual.
SAUCE
150ml/5fl oz orange juice
(from 3-4 medium oranges)
Grated zest of 1 orange
1 lemon, zested & juiced
1 tbsp caster sugar
3 tbsp Glayva
50g/2oz unsalted butter
METHOD
Mix all the ingredients, except butter. Melt the butter in a large pan, pour in the sauce and heat gently. Lay in a cooked crpe, let it warm through then fold it in half, twice, to form a triangle. Move your crpe to the edge of the pan then tilt the pan so the sauce runs back to the centre. Add the next crpe and continue as above until theyre all re-heated, folded and soaked with sauce.
To serve crpes alight: Heat a metal ladle over a gas flame. Remove from heat, pour a little Glayva into it, then carefully return it to the heat to warm the liqueur. Once warmed, expose the spirit to the flame to set it alight. Carefully pour the flames over the crpes and serve immediately.
INGREDIENTS
200ml/8fl oz Glayva
100g/4oz caster sugar
Pineapple, thickly sliced
2 oranges, zested and juiced
METHOD
Preheat the oven 200C/400F/Gas 6.
In a saucepan, bring the Glayva and caster sugar to the boil then reduce to a simmer. Add the pineapple and poach for three minutes. Transfer the pineapple and sauce to an oven-proof dish, sprinkle with orange juice and zest and cook for ten minutes.
Remove from the oven, transfer the pineapple to a warm bowl and return the juices to the saucepan. Heat to a continuous bubble, reducing the liquid down to 55ml/2fl oz. Pour the sauce over the pineapple and, to really impress, serve on a platter garnished with the pineapple top and fronds.
