Orange and Saffron Confit

Orange and Saffron Confit

These luscious orange slices can be used in many ways: atop a crisp pastry tart filled with mascarpone; decorating the top of a cake or served alongside; added to a dried fruit salad; or accompanying chocolate mousse or soufflés. They are also delicious with steamed puddings or simply served over good vanilla ice-cream. This recipe is easily halved but it’s worthwhile making the full recipe as they keep for several weeks in the fridge.

Photography by Aaron McLean
From issue #31
Sept. 7, 2015