Today I’m spending the day at home nursing a cold, that leaves me mostly without any sense of scent. Therefore, no perfume review, but I thought I’d share my best recipe for holiday dessert, ”Saffron Oranges” – orange segments served in a saffron infused spice syrup with whipped cream or ice cream. This recipe has become a classic in my house and it was originally published in a Swedish cookbook by Anna Bergenström and it has also been featured in DN, one of the biggest Swedish newspapers. Now, saffron is a spice that comes with team playing issues. The tiniest tad too much and it literally takes over an entire dish. However, in this dish, the saffron does meld in marvelously with everything else and if your only experience of saffron in food is ”lussebullar” and ”Tinas fiskskoppa” (Swedish readers mainly concerned here) you really need to try these, they will elevate your conciseness to a completely new level of saffron savvy. For perfume loves world wide – fans of L’Artisan Safran Troublant will love this
1 cup water
1 cup sugar
2-4 pieces of star anise
2 cinnamon sticks
a few cloves (optional)
1/2 gram of saffron
Put the sugar and water in a pot. Let it boil. Add everything else, except for the oranges. Continue boiling for 5 minutes. Remove the syrup from heat and let it cool slightly.
Meanwhile, peel the oranges and cut out the segments. Try to remove as much ”skin” as possible while keeping the segment as whole as possible (this should not be attempted after a few holiday cocktails…)
Put the orange segments in a bowl. Pour the hot syrup over the orange segments, let them steep for at least an hour. Refrigerate the syrup and oranges together until cold.
Serve with whipping cream or over vanilla ice cream!