Eigenschappen
Bereidingstijd: 40 min
Menugang: Salade
Bereidingswijze: Rauw
Aantal personen: 4 pers.
Ingrediënten:
- 50 g koude boter of margarine en een klontje voor het invetten
- 4 vellen diepvries-fillodeeg
- 2 handperen
- citroensap
- 200 g pitloze witte druiven
- 1 grote sinaasappel
- 2 eetlepels bloemenhoning
- 3 eetlepels sinaasappellikeur of sinaasappelsap
- verse munt
Bereidingswijze
Dieet: Vegetarisch dieet, Eiwitbeperkt dieet
Verwarm de oven voor op 190 graden.
Laat het folldeeg ontdooien. Smelt de boter of margarine in een steelpan opeen laag vuur (niet bruin laten worden). Zet acht ronde vormpjes met eenmiddellijn van 10-12 cm omgekeerd op een bakplaat en vet de buitenkant in methet klontje boter. Snij de vellen fillodeeg in vieren. Bestrijk telkens 2deeglapjes met de gesmolten boter en leg ze op elkaar op de ingevette vormpjes.
Bak ze in het midden van de voorverwarmde oven in circa 5 minuten lichtbruin,stevig en krokant. Haal de bakjes van fillodeeg voorzichtig van devormpjes.Schil intussen de peren, verwijder het klokhuis en snij het vruchtvleesin blokjes. Besprenkel het vruchtvlees met citroensap. Halveer de druiven. Trekmet een zesteur (citroentrekker, is een speciaal soort mesje) of met een anderklein scherp mesje, mooie sliertjes schil van de sinaasappel. Schil desinaasappel vervolgens dik, zodanig dat er geen wit meer aan het vruchtvleeszit. Snij de partjes tussen de vliezen uit. Schep in een kom de peren, druiven,sinaasappelpartjes en sinaasappelschilletjes met de honing en likeurof sap doorelkaar. Vul de bakjes met de fruitsalade. Garneer de bakjes met een takje munt.
Dit gerecht bevat circa 75 gram fruit per persoon
Schep blokjes roomkaas door de vruchten of serveer de fruitsalade met advocaatroom (geklopte slagroom mengen met advocaat).
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