Orange salad with saffron and honey

28 November 2016

This recipe comes from my sister in law. A dessert that reminds family celebrations, inspires travel and fills us with sunshine, even in the middle of winter…


For 4 guests

  • 8 oranges
  • 3 tbsp of flower honey
  • Saffron powder
  • Saffron Pistils
  • Pink pepper (optional)
  • Vanilla ice cream

Using a sharp knife, cut away the peel and pith from the oranges, exposing the flesh. Working over a saucepan to catch the juices, cut out the segments. Set them aside in a salad bowl. In the saucepan, add the juice of the two oranges, the flower honey, 1 or 2 doses of saffron powder, and two pinches of saffron pistils (and potentially the pink pepper). Reduce to a syrup. Let cool, then pour over the oranges. Chill in the fridge.

Serve with a scoop of vanilla ice cream.

You can also add a little  honey.


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