Orange with caper, saffron and verjuice sauce

Orange with caper, saffron and verjuice sauce

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  • 2
  • Easy
  • Health conscious Vegan recipe collection
  • Rhine Riesling Noble Late Harvest

Ingredients

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

Cooking Instructions

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.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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