Orange sauce with rum fragrance

Blanch the peel of an orange at least three times. Simmer the juice obtained from the oranges with sugar. Lower the flame, and heat until the mixture gels (about 20 min.).

In a container, mix the cream, blanched orange peel, star anise and a spoonful of rum. Leave to cool.

Using a small coffee cup, serve this cream with your Dolce di Natale dessert bathed in rum.

For this dessert, we recommend a not particularly solid wine, which will enhance the flavors and fragrances without masking them. Indeed, the ideal wine here is Prosecco di Valdobbiadene D.O.C.G., notable for the lightness of its taste and its fine perlage.