Glazed Orange Slices with Tea Infusion:
Adapted from Christine Ferber's Mes Confitures
1 1/2 cups fresh squeezed orange juice.
3 organic unwaxed oranges sliced thin.
1 1/2 lbs Granny Smith apples.
2 cups caster sugar.
3 cups water, plus 1 cup water, plus 1 cup water.
5 tbs Earl Grey tea.
Rinse apples, quarter them without pealing or coring. Cover with 3 cups water, bring to boil, turn down heat and simmer gently for 30 minutes. Collect the juice by pouring through a Chinois. Discard apples. Filter juice a second time through a cheese cloth. Cover and refrigerate overnight.
Next day ladle 2 cups of the apple juice (leaving the sediment behind to ensure a clear jam.) Meanwhile steep tea in 1 cup boiling water set aside. In a preserving pan poach the sliced oranges in 1 cup water 10 to 15 minutes. Add apple juice, 1 1/2 cup fresh orange juice, 2 cups caster sugar. Bring to boil, stirring gently. Continue cooking on high for 15 minutes stirring gently and skimming vigilantly. Add the tea infusion to pan. Check set: Candy thermometer 221 F or to desired Constancy. Ladle int sterilized jars and seal.
These sliced whole pinwheels give a jewel-like appearance and a very intense flavor. They are a wonderful addition to any dessert and go remarkably well with chocolate delights such as this chocolate mousse cake that the French Fridays with Dorie group made for this week. One of the unique attributes of this dessert was it's "two-tone" texture. Crisp on the outside, moist and light on the inside.
Similar to the molten cake made classic by Jean George Vongerichten in the 1980's at his New York City restaurant Lafayette. The batter is lightened up with whipped egg whites and baked two separate times. Once for the lower layer and then again after chilling. A fun spin on a brownie.
I served this with some tea infused orange sliced conserves and a cup of tea from my favorite maison de the francais. http://www.mariagefreres.com/
"Giving chocolate to others is an intimate form of communication,a sharing of deep dark secrets."