Difficulty:[usr 2]
Preheat the oven to th. 6-7 (200°C). Salt and pepper the inside of the can. Melt the butter, add it to the lavender honey. Using a brush, coat the can with this mixture, then place it in an oven dish and bake for 50 minutes.
Grate the orange and lemon zest, boil them for 3 minutes in a pan of salted water, drain and set aside.
In a small saucepan, heat the sugar with 10 cl of water over low heat, then add the zests, let simmer until the syrup thickens and coats the zests. Drain.
Peel the oranges, lemon and grapefruit. Separate them into quarters and remove the white skin.
Remove the can from the oven, cut it into pieces and keep it warm in a serving dish.
Deglaze the cooking juices with the wine, bring to the boil, add the fruit quarters and cook over low heat for 2 minutes.
Take the dish with the can and decorate with citrus zest and finely chopped parsley.
Serve immediately with wild rice.
Suggestions:if, like me, you prefer rosé supremes, rise after twenty minutes and put the can back in the oven. Then when it is cooked you will add the supreme cutlets with the other pieces.
