Glazed Oranges
Photography Aaron McLean.
Try these sweet and zesty glazed oranges as a delicious addition to any cake or baking.
INGREDIENTS
1½ cups caster sugar
1½ cups water
3 oranges, two thinly sliced and the zest only from the third orange
METHOD
Put the sugar and water in a medium sized saucepan and bring to the boil, stirring to dissolve the sugar.
Add the orange slices and the zest and simmer gently for 25 minutes or until the pith and rind on the oranges is translucent. Turn the orange slices occasionally and shake the saucepan so the syrup is evenly covering the oranges. Cool then transfer to a sealed container. The oranges will keep in their syrup for several weeks in the fridge.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.