Method

Squeeze the juice from the oranges and keep aside. Using a spoon, carefully remove the remaining pith and membranes from the orange shells. Soften the gelatine powder in a little cold water. Gently heat the orange juice. Stir in the softened gelatine until melted. Add the mango and alcohol. Carefully place orange halves on top of cups to balance and pour in jelly. Leave to set and cut into quarters with a sharp knife or leave in halves. Toss the pineapple into sugar and thyme and leave to macerate in the fridge for 30 minutes. Serve with the jellies.

Recipe by Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.