I'm having a passionate affair with citrus at the moment.
My fruit bowls are filled with gorgeous tangelos, yellow grapefruit, pink grapefruit, oranges, mandarins and blood oranges.
I love them all but I have a soft spot for blood oranges; they're such an incredibly sexy fruit. I'd never tried one until a few years ago but now I can't get enough of them.
The other day I was cooking a Blood Orange and Dark Chocolate Bundt cake for my Australian & NZ Food site on About.com (the recipe will be up shortly). It was an intense, grown-ups' cake and I wanted to decorate it accordingly.
So I made these - Blood Oranges with Dark Chocolate and Sea Salt. Do you like the appropriately moody look of these photographs? ;)
They looked striking on top of the cake and tasted extraordinarily good. In fact, you could serve them on their own as a very stylish dessert.
So go on then. Toddle off to the shops now. You really won't want to miss out on experiencing these.
Tell me, dear reader: what produce are you obsessed about at the moment?
|Blood Oranges with Dark Chocolate and Sea Salt||
- 2 blood oranges
- 150 grams best dark chocolates
- 2 tablespoons sea salt flakes
- Line a baking tray with baking paper.
- Peel oranges, removing as much pith as possible.
- Carefully separate, being careful not to break the skin.
- Heat chocolate up in microwave in narrow cup. Try 30 seconds, then stir, then another 30 seconds.
- Once chocolate is melted, dip an orange segment into the cup.
- Jiggle the orange around so that the excess chocolate falls back in the cup. You don't want the chocolate to be too thick.
- Lay the orange segment carefully on the baking paper.
- Sprinkle with sea salt.
- Let set at room temperature for 1 hour before eating.