Place orange halves, orange juice, allspice and reserved brown sugar in a saucepan and bring to a boil.
75g margarine (I use Stork but you could use unsalted butter or dairy free margarine if needed) 75g caster sugar 1 big tablespoon maple syrup (or golden syrup or even honey would work) 140g Self Raising Flour 50g choc chips zest from half an orange
It's similar to the taste of roast chicken made
with orange halves: the peel and the seeds offer bitterness and the fruit, the tang — and we get to taste a medley of these two along with the savouriness of the chicken.
For an attractive presentation, serve the sherbet in a hollowed - out
orange half or in a balloon glass.
Bring the sugar water to a rolling boil, then turn to low and add
the orange halves.
Keep
the orange halves and add these too.
Place half a cinnamon stick, a few peppercorns and
an orange half onto each duck leg.
Meanwhile, peel remaining orange and
orange half; cut into sections.
Squeeze the juice from
the orange halves into the maslin pan.
The only fruit left on my persimmon tree (damn squirrels...) swings heavily, half -
orange half - green.
The cherry ones were way off because the texture wasn't right, but
the orange half ripe tomato are just fine, not as crisp as strait green but not at all bad and it added color to the pallet.
I love your picture of the 2
orange halves, Lilli... so dramatic!
From certain angles, with only
the orange half visible, the sculpture looked like a bright, flat, hovering apparition.