By Co-op Owner Merianne Myers
There are countless kinds of oranges. I usually use Navel oranges which are almost always available. Cara Caras boost this recipe from the simply luscious to the divine. This is lovely as a brunch entree accompanied by a warm-from-the-oven popover, a dynamic breakfast or a light and lovely dessert after dinner. It’s beautiful in a stemmed glass, a ramekin or layered like a parfait. It can elevate a simple waffle or slice of pound cake to heavenly heights.
The amounts in the recipe are flexible so suit yourself.
1 cup orange juice (approximate)
Zest of one lemon or orange
3/4 inch piece of fresh ginger, peeled and sliced
1 teaspoon cardamom or 5 cardamom pods crushed
1/2 teaspoon ground cloves or 3 whole cloves
4 Tablespoons honey
2 Tablespoons skinned, slivered and toasted almonds (optional)
Supreme the oranges by cutting the rind and white pith away, then slicing the segments away from the membranes. This sounds daunting but is actually easy once you get the hang of it. I cut the top and bottom rinds away, set the orange on my cutting board and cut the rind away from the sides. Then, holding the peeled orange in my hand, I use a paring knife to slice between the segments and the membranes. Do this over a bowl to catch the juice and wring the leftover ‘core’ of orange to get the last of the juice before tossing it in the compost bucket. As you work, put the liberated segments in a strainer to drain.
Combine the juice, ginger, cardamom, clove, zest and honey in a saucepan. Bring it to a boil, reduce the heat and simmer for a few minute until it gains the consistency of a light syrup. Let cool. This is just a fancy, schmancy simple syrup.
Strain the syrup over the orange segments and chill for at least an hour or overnight for tastiest results.
Top with a dollop of thick, custardy Greek yogurt sweetened with a temptation of honey. Sprinkle with the toasted almonds.