Blood Orange Syrup Food

BLOOD ORANGE SYRUP

Steps:

• Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to 1 1/2 cups, about 20 minutes. Refrigerate until cold. Cover and keep refrigerated up to 2 days.

BLOOD ORANGE SYRUP

Steps:

• Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring occasionally to dissolve sugar. As soon as mixture begins to boil, immediately remove from heat; let cool completely. Strain syrup into an airtight container.

BLOOD ORANGE LIQUEUR

Steps:

• Make simple syrup by heating 2 1/2 cups water and 3 cups sugar in a saucepan over medium heat until it comes to a boil. Lower heat and simmer 5 minutes. Let cool before using. Any extra will keep in the refrigerator for a month or so, and is good for sweetening iced tea, etc.
• Wash, dry and peel the zest from the oranges and lemons, being careful not to take any of the pith. Place in a large glass jar.
• Remove pith from two of the oranges. Cut up the fruit and add to the jar. (You will not use the remaining oranges in this recipe).
• Stir to smash the fruit a bit, add the vodka, ginger and lemon and seal the jar.
• Place in a cool, dry spot, away from sunlight for two weeks, swirling it about occasionally.
• Stir in the simple syrup, reseal, and again set aside for two weeks, swirling occasionally.
• Strain the liqueur.
• Filter it through a double layer of cheesecloth into a pitcher.
• Filter a final time through 2 new layers of cheesecloth into the final bottle.

PECAN MUFFINS IN BLOOD ORANGE SYRUP

Steps:

• Preheat fan-forced oven to 170 degrees centigrade. Grease a muffin tray with 12 holes.
• Muffins;.
• Whisk egg whites and a pinch of the white sugar with an electric mixer until stiff peaks form.
• In a separate bowl, add zest of 1/2 blood orange and remainder of the sugar to the egg yolks. Whisk with an electric mixer till the yolks turn a pale yellow colour.
• Chop pecans in a food processor until coarsely chopped.
• Fold pecans, flour and semolina flour into egg whites. Fold yolk mixture in gently to combine. Fold gently to keep fluffiness in mixture.
• Spoon mixture evenly into muffin tray and cook in preheated oven for 18 minutes.
• Syrup:.
• Add zest of 1 blood orange, the white sugar, orange and blood orange juices to a heavy based saucepan.
• Cook on high heat, stir to dissolve sugar. Cook until it comes to a boil.
• Turn heat to low and simmer gently until it thickens slightly (about 8 minutes). Set aside.
• Garnish:.
• Whip cream until stiff. Fold honey through the cream.
• Make 12 blood orange segments by cutting each orange into 6 pieces and remove the skin.
• Serving:.
• Take muffins out of oven and run a small spatula around each muffin to ensure they are not stuck to the pan.
• While syrup and muffins are still hot, pour 2 small ladles of syrup over each muffin while they are still in the muffin tray, reserving 125ml for serving.
• Serve one muffin with a tbsp of the whipped cream and honey mixture and a blood orange segment. Drizzle with 1 tbsp reserved syrup.