Blood oranges with pink peppercorn spiced caramel
This is so indulgent with the honey panna cottas, however, the panna cotta recipe is a work in progress! In the meantime this would be delicious with cheesecake, croissant pudding cake or an lightly-scented olive oil or cinnamon cake.
Ingredients
- 250 g sugar
- 200 ml water
- 1 tsp pink peppercorns
- 1 star anise
- 2 blood oranges
Instructions
- Tip the sugar and 125ml water into a saucepan. Set it over low heat and dissolve the sugar, gently easing the sugar with a wooden spoon so it doesn’t stick to the bottom. Using a wet pastry brush, wipe any sugar crystals off the sides of the pan.
- Bring the syrup to the boil. Do not stir! Take it to a rich gold colour and swirl the pan to make sure the colour is even.
- While the syrup is boiling, segment the oranges. Using a small sharp knife, slice off the bottom so you have a flat base. Cut away the peel and cut in downwards strokes following the curve of the orange. Reserve a piece of peel. Hold the fruit in your hand over a bowl to catch the juice. Find the segments and cut between the membranes. Let them fall into the bowl with the juice.
- Once the caramel reaches the shade of gold you like, remove the pan from the heat and pour in the remaining water. It will spit like crazy so be careful!! Place it back over a low heat to melt the caramel into the water. Pour in the orange juice. Bring to a boil and simmer for five minutes.
- Lightly crush the pink peppercorns and add them with the star anise and a piece of orange peel to the caramel. Pour the caramel into a jug and leave to cool and infuse. When the caramel is no longer hot, add the orange pieces and marinate overnight in the fridge. Bring to room temperature before serving.