Orange and Saffron Confit
Photography 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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.