Have you noticed that blood oranges are in season? Their sweet but tangy, not-quite-like-regular-orange taste is an alluring change from that of "regular" oranges.
I've experimented before, substituting blood oranges in vinaigrette dressing, and using them instead of navel oranges in salad with fennel. This time, I adapted one of my favorite quick fruit desserts - oranges in simple syrup - with blood oranges. The result is both exotic and delicious. I began with the same basic recipe - oranges soaked in simple syrup with very finely sliced candied peel.
If you're in a hurry, skip the peel and just make a simple syrup, which takes less than 10 minutes. The recipe is no-bake, so all it takes if you don't make the candied peel is the time it takes you to peel and cut oranges and make the simple syrup. Then it sits on the counter while you eat dinner, waiting patiently for its turn at center stage at dessert time.Read More