Blood oranges are in season right now until March, so grab them while you can. Watch out for different varieties: Tarocco are particularly sweet and fragrant, while Moro are the most colourful and slightly more bitter. These oranges are best eaten fresh, but you might try lightly cooking them to bring out their flavours and colours.
This recipe is a gently spiced fruit topping to be used on anything and everything—on yoghurt, ice cream, whipped cream, porridge, French toast, etc. I think this it’s particularly good for showing off the vibrant colour of blood oranges, but the recipe can be varied as you like: use different citruses or spices as you please.
Based on Leela’s recipe for blood orange confit.
- . 1 blood orange, washed
- . 3 tablespoons granulated sugar, or to taste
- . 2 – 3 whole cardamom pods
- . 2 cm piece cinnamon stick or pinch ground cinnamon
- . As much plain, cold yoghurt as you want
- Peel the blood orange, avoiding as much of the white pith as possible. Very finely shred the skin. This is a lot of peel, but it adds excellent perfume.
- Alternatively, you could remove the peel with a zester or fine grater.
- Remove the remaining pith from the orange by slicing it away from the flesh, going pole to pole.
- Cut the orange in half cross-wise. Separate each segment, trimming away any particularly tough bits of skin and pith.
- Put the orange zest and flesh into a small saucepan along with the sugar and whole spices.
- Set over a low heat and cook, gently stirring, for 5 minutes. The sugar should dissolve, the peel soften slightly, and the juices should be gently bubbling away.
- Take off the heat and let cool for a little bit. Discard the whole spices.
- Meanwhile, spoon the yoghurt straight from the fridge into your serving bowls. Add the fruit topping and enjoy.
- The fruit topping can be kept in the fridge for at least another day.