Desserts & Baking

Orange with caper, saffron and verjuice sauce

2
Easy
Wine/Spirit Pairing
Rhine Riesling Noble Late Harvest

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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.

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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