Ingredients

Method

• 2 fresh oranges, peeled
• 1 cup verjuice
• Half a cup brown sugar
• 2 teaspoons capers

Method

Ingredients

In a pot, slowly boil verjuice, sugar and saffron to a thick syrup. Add the capers and remove from heat, cool down.
Plate the oranges, and pour the juice over. Garnish with a fresh caper flower or nasturtium bud.
Hints & tips: The oranges can be replaced with pears or peaches. Serve crème fraiche or yoghurt on the side.