Oranges in saffron

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olive magazine

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1. To segment the oranges, cut a thick slice from the top and bottom of each orange. Put on a board and cut the peel and pith from the sides of the oranges in wide strips. Then hold over a bowl and carefully cut out the segments one by one, leaving the membrane-like skin behind.
2. Spread the orange segments on a large plate and scatter with a pinch of saffron and the flower water. Using a pestle and mortar (or a bowl and the back of a spoon), crush the sugar and remaining saffron together. Sprinkle over the oranges.
3. Cover and leave to macerate in the fridge for up to half a day. Bring to room temperature before serving.

Per serving

67 kcalories, protein 1.7g, carbohydrate 15.6g, fat 0.2 g, saturated fat 0g, fibre 2.6g, salt 0.02 g

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• Al

  22 September 2008

  Al commented on this recipe

  Delicious! I added some orange zest as well, but not convinced I needed to.

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• Al

  22 September 2008

  Al rated this recipe

  

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Ingredients

• 6 large oranges , segmented
• 2 pinches of saffron threads, crumbled
• a few drops of orange flower water
• 1 tsp caster sugar

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Difficulty and servings

Serves 6

Preparation and cooking times

Vegetarian, Vegan, Egg-free, Low-fat, Super healthy, Heart healthy, Dairy-free, Nut-free

Ingredients

• 6 large oranges , segmented
• 2 pinches of saffron threads, crumbled
• a few drops of orange flower water
• 1 tsp caster sugar

Per serving

67 kcalories, protein 1.7g, carbohydrate 15.6g, fat 0.2 g, saturated fat 0g, fibre 2.6g, salt 0.02 g

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