Meals and Courses

Spiced Citrus Croissants

prep 15 mins cook 5 mins
  • 2 oranges
  • 50 ml (2 fl oz) soured cream
  • 2 small ruby or pink grapefruit
  • 1 teaspoon ground cinnamon, plus extra for sprinkling
  • 1 tablespoon caster sugar
  • 4 croissants

Grate the rind of one of the oranges and stir into the soured cream in a bowl.

Peel the other orange, then cut the skin and white membrane off both oranges and the grapefruit. Working over a separate bowl to catch the juice, cut between the membranes to remove the segments. Mix the fruit segments and juice with the cinnamon and sugar in a small saucepan. Heat over a low heat for 1–2 minutes.

Meanwhile, put the croissants on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 5 minutes, or until thoroughly heated and slightly toasted.

Split the toasted croissants lengthways and spoon the fruit mixture over the bottom halves. Top with a spoonful of the soured cream mixture and a sprinkling of cinnamon, and replace the top halves. Serve immediately.

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