Have you ever tried poached oranges? They are easy to make, delicious and can be used for breakfast or a dessert for an evening party.
This recipe has been created and photographed by Mon @monsflavors. Check her out on Instagram.
4 medium size oranges - the fresher the better.
1c raw sugar or coconut sugar
1/4c orange juice
4 green cardamom
1 vanilla pod
1 star anise
1 cinnamon stick
orange liqueur (optional)
Peel the oranges with a sharp knife taking off the white pith as much as possible.
In a pot mix sugar, water, orange juice, zest, green cardamom, vanilla pod, star anise and cinnamon stick, Bring it to the boil.
Reduce to a simmer and let the syrup become a thicker consistency. Take the pot off the heat and then add oranges, cover and keep the lid on for 30 minutes so that all the flavours get infused.
Cool and chill in the fridge.
You can use these for 4 or 5 days just making sure the oranges are kept submerged in the syrup.
There are oranges and then there are Gisborne oranges. Our incomparable Navel oranges are loved throughout New Zealand. A winter orange, Navels are seedless, juicy, and easy to peel and segment. Our region has the perfect climate of sunny warm days and cool nights to be able to grow one of the world’s favourite fruits.
Our oranges are grown on trees we planted in 2003. We knew our soil comprised exceptionally fertile heavy silt loam, renowned in our district for growing just about anything, but it wasn’t until we started selling our oranges direct to customers that we realised just how remarkable they are. Flavoursome, juicy and bursting with goodness, they have to be tasted to be fully appreciated.
Our oranges store well at room temperature out of direct sunlight for a week, but will last much longer in the fridge where their vitamin content is undiminished.
Available from late June until early November.