Blood oranges in spicy caramel sauce with ashta

Blood oranges in spicy caramel sauce with ashta

By
From
New Feast
Serves
4
Photographer
Alan Benson

After you’ve tried these spicy oranges, you’ll never go back to the ordinary ones; they are seriously addictive! They keep well in the fridge and can be served chilled or warmed through gently. If you don’t have the time or inclination to make the ashta, then serve them with strained or thick Greek-style yoghurt or with creme fraîche. And while we love them as a palate-enlivening breakfast, they also make a simple but effective dessert.

Ingredients

Quantity Ingredient
4 medium–large blood oranges
100g caster sugar
2 teaspoons leatherwood honey
3 star anise
1/2 teaspoon cardamom seeds, crushed to a powder
1/4 teaspoon black peppercorns, crushed to a powder
1/2 cinnamon stick
2 teaspoons orange flower water, (or to taste)
squeeze lemon juice
Ashta

Method

  1. Peel the oranges, then use a very sharp knife to slice the orange segments out of their skin casings (take care to remove all trace of pith and membrane) and set aside. Do this over a bowl to catch the juices and measure out 100 ml of juice. (If there is not quite enough, make up the difference with water.)
  2. Combine this orange juice with the sugar and honey in a small saucepan and heat gently until the sugar dissolves, swirling the pan occasionally. Add the star anise, cardamom, peppercorns and cinnamon and bring to the boil. Lower the heat to a vigorous simmer and cook for 8–10 minutes until it darkens to a deep reddish-brown (or until it reaches 130°C on a candy thermometer). Remove from the heat straight away and stir in the orange flower water, lemon juice and orange segments (be careful, the caramel will spit and splutter). Stir gently, then remove from the heat and cool. Add a squeeze of lemon juice, then chill until ready to serve.

    Serve with ashta, if desired.
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