Blood oranges were late coming to The Netherlands which was painful especially if you saw them just about everywhere on Instagram. Because spring is late coming, and the winter somewhat carries on, the good thing about that was that they are still around. Since the time I came to live in The Netherlands, I have rarely seen the perfect spring. It is always a bit cool, rainy and teases the people with a few days of beautiful weather here and there to keep the hope alive. 🙂
I have thoroughly enjoyed the orange season this past winter though and my favourite continues to be blood oranges. I love the sometimes sweet, sometimes tart flavour of this beautiful fruit. I honestly have never had so much orange juice in a long time. And all freshly squeezed too! And they are a joy to photograph. I have not got sick of shooting them this whole season. And, I think they can make any dish look pretty.
This dish is only about the blood oranges. And what is so great is that you could make this with any orange variety. Year around. I intend to! I loved eating it by itself and it tasted like heaven with a dollop of greek yoghurt. Want to eat with plain vanilla ice cream? Go for it! Or with cereal? The options are endless…
Several months ago, Beija World contacted me to take pictures of their vinyl surfaces that mimicked a host of textures. Now I am purist, and the idea of anything vinyl was just not attractive to me. They were rather persistent and wanted me to check out their products to begin with.
I am so glad I did! The high quality of their product just won me over. I chose from a variety of products ranging from placemats to rugs to trivets. And guess what these surfaces are also good for? Backdrops to my pictures!! I have been shooting most of my pictures on backdrops I found years ago, and I have needed a change. The stuff I got from Beija World offered me just that. Some much needed variety. So go check them out and fall in love yourself!
- 3 + 1 blood oranges (or any other variety of orange)
- 5-6 tbsps date syrup
- pistachios (for garnish), chopped
- handful of fresh young mint leaves
- Cut 3 blood oranges into wheels, by cutting off enough of the ends that the inside of the orange is exposed on both sides. Then place the orange on one of its ends on the cutting board and slice off the skin from top to bottom. Cut the exposed orange then into wheels. Set aside.
- For the caramel sauce, extract the juice of the remaining one blood orange. In a pan, combine the juice and the date syrup and bring to a slow boil. Lower the heat and stirring regularly, cook for a few minutes or till the syrup is beginning to thicken. Turn off the heat and let cool.
- Place the blood orange wheels (around 3-4) in a deep dish or plate. Pour around 1-2 tablespoons of the caramel sauce, sprinkle with the chopped pistachio nuts and garnish with some fresh mint leaves.
This is a sponsored post.
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