I love bright colors: red, purple, magenta and orange. So any recipe that uses these colors I cant wait to try. The blood and navel oranges was the dessert after a four course meal I made. The syrup cut through the acidity of the oranges, and made everyone feel like really like. There is nothing worse than a heavy dessert after a big meal.
Blood & Navel Oranges in Ginger Syrup
Jul 5, 2008
Ingredients
| 1 ½ | cups water |
| 1 | cup sugar |
| ¼ | cup thinly sliced peeled ginger |
| 4 | green cardamom pods |
| 3 | whole star anise |
| 6-8 | blood, navel oranges |
Serves
8
Prep Time
30 minutes
Cook Time
3 ½ hours
Directions
Bring water to the boil, sugar, ginger cardamom and star anise to the boil in a small saucepan over medium high heat, stirring until the sugar has dissolved, then simmer, uncovered, stirring occasionally for 10 minutes.
Remove from heat and let steep, covered for 15 minutes. Strain syrup through a sieve into a bowl, discarding any solids. Chill, covered, until cold, at least 2 hours.
Cut peel from oranges, including all white pith, with a sharp knife, and then cut fruit into ¼ inch thick rounds, and place in a serving bowl. Add syrup and chill, covered, for at least 1 hour.
Syrup can be chilled up to two weeks. Fruit can be chilled in syrup up to 1 day.
Credit
Gourmet Magazine Feb ‘08
Filed Under
Spices Used
Star Anise, Ginger and Cardamom
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