a seasonal take on a French classic recipe
Life is like a box of blood oranges – you never know what you’re going to get. Sometimes you’ll find those perfect oranges of an unassumingly orange-ish skin, but with a deep, dark red coloured flesh. Those are my favourite. They are sweet and have an intense flavour that take me straight to a sunny Sicilian beach. But not all blood oranges have been created equal. And that’s where the magic is. Is the excitement of opening up the first orange. The joy you feel when you find that perfect red one. Or that delightfully sweet one. Oh, that’s pure happiness.
But what would you do with a box full of blood oranges? Well, I’ve spent an entire weekend experimenting with various ways of preserving them. First, I made the traditional blood orange marmalade – a two-day long messy operation that requires quite a lot of patience. The I made candied peel and candied orange slices – to be used in all kind of desserts. And for the first time I made a batch of dehydrated orange slices – to be used as garnish for cocktails.
Speaking of desserts. The recipe for blood orange crepes Suzette is just a seasonal take on the retro French dessert that took by storm (or shall I say fire?) Britain’s dining rooms during the 1960’s. In traditional restaurants, crepes Suzette were served at the table, where the waiter would set them on fire to the absolute delight of the diners. Sadly they seem to have fallen completely out of fashion now. I don’t even remember seeing them on the dessert menus in restaurants. But I do make them at home once a year, usually in January when oranges are in full season. And with Shrove Tuesday approaching, I believe you would welcome an idea on how to use those leftover pancakes. That is, if there even is such a thing as leftover pancakes 😀