Difficulty:[usr 3]
The soup:Take the zest of the two oranges in long ribbons. Wash, destem and seed Muscat and Chasselas, reserving a few grains that will be used for decoration. Mix them with the orange juice and the seeds inside the cardamom capsule. Filter. Add the orange zest, honey and wine. Leave to macerate for about 1 hour in the refrigerator.
Raisiné:Wash and destem the grapes. Put them in a saucepan over low heat. Cook them for 15 minutes, while crushing the grains with a slotted spoon.
Pass through a sieve, collecting the juice. Reserve half of this juice in the pan, bring to the boil. Wait for the juice to "rise", then add a little extra juice without stopping stirring. Proceed in the same way with the rest of the juice.
Add the 3 peeled and diced apples. Cook them in the jus for about 1 hour, until the raisiné has thickened. Leave to cool.
Take the fruit soup out of the refrigerator, remove the zest. Present it in a cup. Decorate it with reserved raisins.
Spread raisiné on the 4 slices of Savoy biscuit. Serve with chilled fruit soup.
About raisiné:This is a Burgundy specialty. We like it on toast, on pancakes... Be careful, however, when it is preserved, it is more fragile than a classic jam.
