Pasta with vanilla bean and crème fraiche

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Orange with caper, saffron and verjuice sauce

Orange with caper, saffron and verjuice sauce

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Ingredients

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

Method

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.

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Orange with caper, saffron and verjuice sauce

Orange with caper, saffron and verjuice sauce

Ingredients

Method