Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Orange Spoon Fruit with Feta and Spiced Almonds

		0
		0
		0
		0
		0

READ REVIEWS ()

Orange Spoon Fruit with Feta and Spiced Almonds

Martin Morrell

1 hr total
0 mins prep

Recipe Filed Under
Vegetable, Greek, Dessert, Sauce & Condiment, Breakfast & Brunch

Provided By: Food&Wine

Would you say this recipe is...

+ VOTE NOW

"I have such an emotional connection to spoon fruit," says Michael Psilakis of the marmalade-like confection. Greeks might eat a spoonful of the sweet with an ice-water chaser as a midday pick-me-up or dessert; Psilakis likes spreading it on slabs of brioche toast and topping it with feta and almonds for breakfast or a snack.

Ingredients

Serves:

3 Cara Cara or navel oranges

1 cup(s) sugar

1 cup(s) water

1 cup(s) freshly squeezed orange juice

1 tablespoon(s) freshly squeezed lemon juice

1 3-inch cinnamon stick, broken in half

1 bay leaf

1 star anise pod

2 tablespoon(s) extra-virgin olive oil

1/2 cup(s) unsalted almonds

1/2 teaspoon(s) ground cardamom

Salt and freshly ground black pepper

6 large slices of brioche, toasted for serving

1/2 cup(s) crumbled feta cheese

Fresh chopped thyme, for garnish

Directions

1. Bring a medium saucepan of water to a boil. With a vegetable peeler, remove the zest from the oranges in long strips. Boil the strips in the water for 1 minute, then drain. Repeat this blanching 4 more times with fresh water to remove any bitterness. Transfer the zest to a food processor and finely chop. Remove the bitter white pith from the oranges, then chop the flesh into 1/2-inch pieces.

2. In a medium saucepan, combine the sugar, water, orange juice and lemon juice with the cinnamon stick, cloves, bay leaf and star anise and bring to a boil. Add the minced orange zest and simmer over low heat for 10 minutes. Add the chopped orange flesh and simmer until very thick, about 25 minutes.

3. Discard the spices and the bay leaf and transfer the mixture to a food processor. Process until thick and jamlike. Transfer the spoon fruit to a bowl and refrigerate until chilled, about 1 hour.

4. In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat until richly browned, about 3 minutes. Stir in the cardamom and season the almonds with salt and pepper. Let them cool completely.

5. Spread the spoon fruit on the toasted brioche and top with the feta. Sprinkle with the almonds and thyme and serve.