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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