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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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.