Orange Fruit Salad with Meringue and Orange Confit

• Using a sharp knife remove the peel and pith the oranges then cut into quarters.
• In a bowl, mix the oranges with 2 tablespoons of Orange Confit and keep to one side.
• Crumble the biscuits in a blender (or finely chop using a knife). Keep to one side.
• Arrange a layer of biscotti on the base of a deep plate and place the orange quarters on top.

Preparing the meringue:

• Put the sugar into a heavy saucepan, add the water and heat until it forms a syrup at 117 °C (do not allow it to caramelize).
• Beat the egg whites until they form fairly stiff peaks and add the syrup whilst it is still hot. Continue to beat until cool.
• Arrange the meringue on the deep plate next to the oranges and lightly brown with a blowtorch.

Alternative method:

• Place the meringue on the plate first and brown under the grill until golden.
• Place the crushed biscuits and oranges next to it.