Stunning saffron oranges

Stunning saffron oranges

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

This somewhat unusual dessert with exciting flavours has become one of our absolute favourites. A friend of ours created the recipe one Christmas, but the oranges can be enjoyed all year round. Serve them with a dollop of lightly whipped cream.

Ingredients

Quantity Ingredient

Spicy syrup

Quantity Ingredient
200ml water
180g caster sugar, plus an extra pinch
pinch saffron threads
3 star anise
1 small cinnamon stick
4 whole cloves, (optional)

To serve

Quantity Ingredient
lightly whipped cream
6-7 large sweet and juicy oranges, (preferably navel)

Method

  1. Start by using a sharp knife to cut the peel off the oranges, removing the bitter white pith as well. Then segment the oranges and place them in a bowl.
  2. To make the syrup, bring the water and sugar to the boil in a small saucepan. Let it bubble for a couple of minutes without a lid. Lightly grind the saffron with the extra pinch of sugar in a mortar, and add to the syrup. Add the star anise, cinnamon stick and cloves, if using. Let the syrup continue to simmer, uncovered, for another 5 minutes. Let it cool a little and then pour the syrup over the orange segments. Set aside and leave to steep for at least 1 hour before serving the saffron oranges with lightly whipped cream.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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