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Desserts & Baking
Orange with caper, saffron and verjuice sauce
2
Easy
Wine/Spirit Pairing
Rhine Riesling Noble Late Harvest
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.
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