With their crazy colour, intense flavour and all-round goodness, blood oranges are a favourite here at chez Hansen. Vito Mancini from Redbelly Citrus farm in Griffith says the very best way to enjoy his fruit (other than fresh) is to dip segments in dark chocolate and enjoy cold from the fridge. It’s so very easy and so, so delicious.
- 1 blood orange
- 100 g best-quality dark chocolate
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour
Place the orange in a saucepan of water and bring to the boil. Cook for 20 minutes or until soft but not collapsed. Remove the orange and set aside to cool slightly.
Slice the top and bottom off your orange, then slice in half from top to bottom. Slice into thin wedges and place on a baking tray lined with baking paper. Pop in the oven for 5 minutes just to dry the segments out a little.
In the meantime, melt the chocolate in a heatproof bowl set over a saucepan of simmering water and stir until smooth.
Dip the segments in the melted chocolate, then return to the lined tray. Refrigerate for 1 hour or until set.
Recipe from Local is Lovely by Sophie Hansen, with photographs by Sophie Hansen.