Act quickly if you want to catch the (impossibly short) Seville orange season.
And you really, really should because Seville’s aren’t just plain, old ordinary oranges, they’re special – like oranges on steroids.
In the main Seville’s are bought for making marmalade which doesn’t particularly interest me, (although I am partial to a tangy orange curd).
I want them purely for their zest and juice which is unbelievably intense and sour. Think about sucking on a lemon and times it by three!
If that sounds off putting, imagine sprinkling a little zest into melted chocolate, or giving extra flavour to a Madeira cake. Amazing in mayonnaise too.
But as taste sensations go, it doesn’t get much better than combining the zest and juice with sugar and whipped cream, then chilling it before serving in sundae glasses. And Ta Da! you’ve got yourself a mighty fine tangy orange syllabub .
If creamy desserts aren’t your bag, and let’s face it they’re not everyone’s, what about a refreshing orange & clove sorbet instead? It’s very grown up, so perfect when you want to impress, yet hardly takes any effort.
More good news is, both desserts (as well as zest and juice) will keep all year in the freezer. That’s if you have the willpower to hang onto them for that long.