Instructions: First prepare the fruit by peeling the grapefruit then paring the skin from each segment.

Peel the oranges remove all the pith and membrane then slice them across into rounds about 5mm thick.

Peel the clementines then halve the grapefruit segments and orange slices if they are very large but leave the clementine segments whole.

Place all the fruit in a flameproof shallow serving dish (about 4.5 cm deep) 1.251.5 litre) capacity and spread the fruit out as evenly as possible.

Whip both creams together with the caster sugar and lemon juice and spread this evenly all over the fruit.

Crumble up the muscovado sugar and sprinkle it thickly all over the surface. Pre heat the grill to full blast for about 5 minutes then position the dish under the grill not closer than 6cm from the source of heat.

This is because this type of sugar burns very readily.

As soon as the dish is under the grill keep turning it using oven gloves.

It will tend to smoke but keep it going until the sugar begins to melt.

It will take about 1 1/2 minutes maximum to become hot and bubbling.

Do not take your eyes off it for one moment.

Then remove it from the grill to cool and chill in the refrigerator till needed.

Serves 4

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