This cupboards bare recipe is the quintessential Spanish recipe that showcases the simplicity of our cooking. Purchase the best eating oranges and an early harvest olive oil. I love arbequina or hojiblanca. In a pinch you can use store-bought candied oranges. Here is a list of my favorite Spanish food shops in Dublin
Ingredients
Serves 6:
8 oranges
1 cup sugar
1 cup water
ΒΌ cup extra virgin olive oil
Peel the oranges making sure you remove as little of the white pith (which is bitter) as possible. Julienne the orange zest and blanch in boiling water for a few seconds. You can use a microplane also, but the texture will be slightly different.
Make a simple syrup by boiling water and sugar for 5 minutes and add the blanched peels. Simmer for a further 5-10 minutes and allow to cool. Pour over the oranges and refrigerate
Before serving sprinkle with some very good and fruity extra virgin olive oil. We like Arbequina oil.