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."
Milton Zelman.
Enjoy!!
Great tea accompaniment to your cake!
ReplyDeleteI love your setting of tea and cake...I'll come over anytime!
ReplyDeleteYou always have the best suggestions! Thanks for the Glazed Orange Slices recipe. May do that for the hubby. My kids, however, just want the chocolate. Plan and simple.
ReplyDeleteThe orange slices with the tea sound wonderful with this cake. Great photo and I love your teacup and saucer!
ReplyDeleteBeautiful photo! And your glazed orange slices sound wonderful.
ReplyDeleteHi twin! You always have the best ideas! Featuring an accompanying recipe with FFwD!
ReplyDeleteVery nice concept with the glazed oranges!
ReplyDeleteOk, next time I make this I'm adding your oranges :) That sounds like the perfect thing to go with this rich chocolate cake!
ReplyDeleteYummy! Everything looks wonderful, Beth! :)
ReplyDeleteThank you all for popping in. Hurrah for the Doristas! B:)
ReplyDeleteI like the addition of the oranges-you gave me the idea to try the cake with Grand Marnier instead of the espresso ! And I lover Christine Ferber's book-it's my favorite for jams.
ReplyDeleteGorgeous spread! I love the chocolate quote.
ReplyDeleteThose orange slices sound amazing--I love candied oranges and Earl Grey tea, so this is right up my alley! It also reminds me that I have a quart jar of candied orange peels in my fridge! The cake looks great too--I really need to get back to FFwD!
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Beautiful idea to garnish with oranges ... perfect for this time of year!
ReplyDeleteMary!!Please come back...Seattle Girl Isn't Ferber's book amazing? Thank you Betsy I like that qoute and Tammy thanks for coming by. B:)
ReplyDeleteSo delicate & looks absolutely amazing Beth, what a lovely recipe to add that special touch (& taste).
ReplyDeleteGreat photo! Your cake looks delicious and I love the idea of the orange slices. Very NIce!
ReplyDeleteI love all the orangey delite happening with the cake!
ReplyDeleteI added orange zest to the cake and it was soo good!
Beautiful pics!
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Fantastic accompaniment! Thanks so much for sharing the recipe. I'm really fascinated with tea infusions lately, perhaps because I'm obsessed with tea in general.
ReplyDeleteI hope you try Mariage freres if you haven't already. It is my absolute favorite when it comes to all things tea. They have amazing glassware on their site also. Many Many things on my wish list. B:)
ReplyDeleteGreat pairing the chocolate mousse cake with such a luscious orange conserves. The flavors sound delicious.
ReplyDeleteThe orange conserve is such a nice touch, I love that you put your personality in to the dish!
ReplyDeleteI haven't tried Mariage freres yet, but learned I can get it in a nearby neighbourhood. I'll definitely try some soon. :)
ReplyDeleteLovely picture! I bet the orange slices were delicious with it!
ReplyDeleteHi Amanda thanks for stopping by. I'm happy you've joined the group. It's a fun group of people. B:)
ReplyDeleteIs there anything more sublime than the combination of chocolate and orange? Lovely lovely stuff, and great for me, as I have both books - thanks Beth! :)
ReplyDeleteCelia...I so agree. Or... chocolate and raspberry,chocolate and almonds,chocolate and mint,and chocolate with cinnamon I could go on and on.. Thanks for coming by! B:)
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