Ingredients
- 500 ml grenadine syrup (undiluted)
- 3 tbsp lemon juice
- 4 – 6 cardamom capsules
- 4 star anise
- 2 – 3 cinnamon sticks
- 1 vanilla pod, cut lengthwise
- A few black peppercorns
- 4 oranges
Instructions
- Bring the grenadine syrup to the boil with all the ingredients, including the pepper. Remove the pan from the heat and allow to cool slightly.
- Cut the oranges at both ends and peel the peel, including the white skin, all around with a knife. Place the oranges in a large bowl. Fill up with the syrup, allow to cool, then cover and leave to macerate for at least 24 hours in the fridge, turning the oranges occasionally.
- To serve, remove the oranges from the syrup, slice them, place the slices on a plate and drizzle with syrup and garnish with spices. Serve on its own or with a quenelle of chocolate ice cream.
