Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Slice off the top and bottom of the orange, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and retain the juice (approx. 250 ml), set aside. Spoon the jam into a pan along with the orange segments and retained juice, bring to the boil over a medium heat, stirring occasionally, then simmer for approx. 2 mins.
Place the cheese slices in the raclette pans, top with the orange and rosemary. Melt under a raclette grill for approx. 8 mins.
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