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  • 1 cup rosé wine

  • 4 oranges zested and juiced

  • 2 oranges segmented

  • 150g unsalted butter

  • 100ml maple syrup

  • 4 eggs and 2 egg yolks

  • 1 sheet of puff pastry

  • Mascarpone to serve


  • 1.

    Line a flan tray with puff pastry, pierce with a fork and blind bake for about 5 minutes.

  • 2.

    Reduce the wine in a hot pan. Add the butter with maple syrup, orange juice and zest.

  • 3.

    Lightly whisk the eggs until pale then combine with syrup and orange mix.

  • 4.

    Pour into your blind baked pastry case then bake at around 180C for 45-55 minutes.

  • 5.

    Allow to cool and serve with orange segments and mascarpone.


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