Poached Or­anges

NZ House & Garden - - EXTRA HELPING / ORANGES -

A per­fect bal­ance of flavours, in­clud­ing an un­ex­pected hint of rosemary, turns these into a tasty, juicy treat. Served in some of their syrup with ice cream or yo­ghurt, they make a most en­joy­able dessert.

1 cup brown sugar

½ cup water

1 orange, juice (100ml) and grated zest 1 tea­spoon finely chopped rosemary 4 whole cloves

3 ta­ble­spoons orange liqueur, eg Coin­treau 1 vanilla pod, split

4-6 or­anges In a heavy-based saucepan com­bine brown sugar, water, orange juice and zest, rosemary, cloves, liqueur and split vanilla pod.

Us­ing a small sharp knife, neatly peel the or­anges, re­mov­ing as much of the white pith as pos­si­ble.

Add or­anges to the pan and sim­mer gently un­til the liq­uid has turned syrupy, about 30 min­utes.

Cool and chill be­fore serv­ing. Or­anges will keep for at least 3-4 days in their syrup in the fridge.

Serves 4-6

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