- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: medium
- 1 tsp sichuan peppercorns, or black peppercorns
- 150 g caster sugar
- 150 ml water
- 1 sprig rosemary
- 6 blood oranges, or 4 large oranges
- crisp biscuits, to serve
1. Dry-fry the peppercorns in a small heavy-based frying pan over medium heat until they give off a beguiling scent of incense. Tip into a mortar and leave to cool, and then crush coarsely.
2. Put the peppercorns, sugar, water and rosemary into a saucepan. Stir over medium heat until the sugar has completely dissolved.
3. Bring to the boil, then turn down the heat and simmer for 5 minutes. Leave to cool until tepid, then strain if you want to.
4. Pare the zest from 1 1/2 small oranges or 1 larger one and shred thinly. Drop into a pan of boiling water and blanch for 1 minute. Drain and dry on paper towel.
5. Peel all the oranges, removing as much of the bitter white pith as you can, and slice the flesh thinly.
6. Place the slices in a bowl and pour over the syrup.
7. Scatter with the shredded zest. Leave in the fridge for at least 1 hour, and serve lightly chilled with crisp biscuits.
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