This is a refreshing dessert which uses marmalade, a popular ingredient in Scottish cooking since its invention in Dundee in 1797.
4oz/100g cream cheese (about half a cup) 4 fl oz/112ml double cream (about half a cup) 1 tablespoon marmalade (thick, bitter marmalade is suggested but use what you have) 2 tablespoons brandy or rum 2 teaspoons lemon juice Sugar to taste
4 oranges, segmented and the pith removed
Blend all the ingredients for the cream in a liquidiser till smooth. Place the oranges in four long-stemmed glasses and, if you want, add a teaspoon of brandy (or rum) to these. Add the cream on top. Garnish with some orange zest (boil for a few minutes in water to reduce the bitterness). Serve chilled.