This may seem very unusual to American taste. I too was skeptical the first time I had it, however it was the perfect light dessert to a fairly heavy meal. The key here is to not burn the syrup. I burned it the first two times I made it and the smell was decidedly unpleasant.
This is also a fairly fast dessert to make. The syrup takes about ten minutes, then another five to cool slightly and it’s done.
Ingredients:
1/4 Cup of balsamic vinegar
2/3 Cup of sugar
¼ Cup of water
½ Teaspoon of fennel seed
4 oranges
Method:
Peel the oranges being sure to remove as much of the white pith as possible. Cut into thick slices and arrange in four small serving bowls (cereal bowls are great for this). To make the syrup heat the water and the sugar with the fennel seed till boiling, watch carefully and cook over medium heat until it has just turned golden. Do not get distracted and walk off leaving it to boil away on its own. The syrup burns very easily and then it stinks like a sack of burning barber hair so for Pete’s sake don’t burn it. Remove from the heat just as soon as it has turned golden and add the vinegar being very careful, it may spatter and steam a lot. You really don’t want to get spattered with boiling hot syrup, I should know. Let the syrup cool for five minutes and then pour over the oranges. Serve immediately.
No comments:
Post a Comment