(Blood)orange and ginger is my new favorite combination! Never knew how good they tasted together until I ‘accidentally’ tried this combination. I had two blood oranges lying around waiting to finally be used. My idea was to cut out the orange segments and drizzle them with a tasty syrup, a syrup I planned on making myself. But being the lazy person I am from time to time I didn’t feel like making any syrup. My first idea was to drizzle with some honey instead but felt that would be a little too boring. The only other syrup I had that was up for the job was the ginger syrup in my jar of stem ginger. So ginger syrup it was. To spice it up a little more I added some freshly ground black pepper.
I wasn’t really sure which way it was going to go when it was time to taste….
The first thing I tasted was the gingery sweetness of the ginger syrup. That taste faded quickly to make place for the fresh, tart and fragrant taste of the blood orange. It was absolutely delicious! A real winner combination.
I took another bite, and another and another and then I realised that I didn’t taste the pepper. So I tried eating a bit slower and trying to taste pepper. Turned out I had to wait a tiny bit between two bites to let the pepper bite kick in. So…sweet ginger, tart orange, pauze for a moment…hot pepper!
Besides being a winner combination there are other great things about this dish: it’s very easy to make, very good for you and it looks good too. It would work well as a refreshing dessert after a heavy meal or you could serve it between courses as a palate cleanser.
If you can’t get a hold of blood oranges, regular ones work too but you won’t have as much ‘kachow’.
Blood orange with ginger syrup and black pepper
1 blood orange
Â½ tbs ginger syrup (the syrup from a jar of stem ginger)
Cut the skin off the blood orange so you don’t have any white left. Cut out the orange segments with a sharp knife.
Arrange the segments on a plate. Drizzle with the ginger syrup and give a few twists with the pepper mill.