Orange and Saffron Confit
Photography by Aaron McLean.
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.
INGREDIENTS
2 large seedless oranges
3 ½ cups water
pinch of saffron threads
2 ½ cups caster sugar
METHOD
Trim the ends off the oranges and discard. Cut into ½ cm thick slices (a mandolin is great for this) and place in a wide saucepan with the water and saffron threads.
Bring to just below boiling point and simmer for 20 minutes.
Sprinkle over the sugar and when the water comes back to a simmer, cook gently for 30 minutes until the liquid is reduced and syrupy and the oranges are glossy with a transparent sheen to them. Try not to stir the oranges too much while they are cooking or they will fall apart.
Cool in the syrup. Transfer the slices to a jar and pour over the syrup. Makes about 30 slices with 2 cups of syrup.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.