Save the spiced orange syrup, it's great on pancakes, ice cream or any number of other desserts.
- 1-2 oranges per person (depending on size)
- 1 cups sugar
- 1 cup water
- 5 cardamom pods
- 2 star anise
- A few black peppercorns
- 1 cinnamon stick
- Handful of frozen red berries
- Handful of pumpkin seeds or pistachio nuts, toasted and chopped
- With a potato peeler, remove the zest from 2 oranges and reserve. Remove the rest of the peel with a sharp knife, and cut the fruit into slices.
- Add the water to a small pan, bring to the boil and add the sugar, stirring until it dissolves.
- Add the zest and spices and simmer for 15 or so minutes, it should be a rich and glossy consistency but still runny.
- Place the sliced oranges in a bowl, pour over the hot syrup including the zest and spices. Cover and leave the oranges to steep for an hour or so, or overnight in the fridge.
- For decoration, fish out a few longish pieces of peel and shred into thin strips. Toss in caster sugar and dry in the oven for about 30 minutes on a low setting, until crisp.
- To serve, place 5-6 slices on plate with scoop of ice cream and a scattering of nuts and berries, and spoon over some of the syrup. Top with the candied peel.
Variations
Use any combination of spices you like - cloves, ginger and added lemon peel also work. Sliced ruby grapefruit would also work as a substitute for the oranges, if you're feeling daring.
A glug of dark rum or Campari add nice boozy notes to this dessert - add a splash to the syrup at the end when it's still hot, before pouring over the fruit.
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