Equipment
Ingredients
Produce
- 4 navel oranges
- 5 g fresh tarragon, leaves only
Dressing
- 60 g honey
- 30 ml anise liqueur
Finishing
- 1 g flaky sea salt
Nutrition (per serving)
Method
Slice the top and bottom off each orange using a chef's knife, then stand them upright and slice downward following the curve of the fruit to remove all skin and white pith.
Slice the peeled oranges crosswise into thin, even rounds on a cutting board, removing any seeds you encounter.
Arrange the orange slices in an overlapping, slightly fanned layer on a shallow serving platter.
Finely chop the fresh tarragon leaves, ensuring you discard any tough or woody stems.
Combine the honey, anise liqueur, and chopped tarragon in a small mixing bowl, whisking vigorously until the liquid is cohesive and syrupy.
Drizzle the honey and liqueur dressing evenly across the arranged orange slices on the platter.
Allow the platter to sit at room temperature for thirty minutes so the oranges release their natural juices and absorb the herbal flavors, creating a natural sauce.
Sprinkle the flaky sea salt lightly over the dish immediately before serving to enhance the sweetness and provide a subtle crunch.
Chef's Notes
- Using a mild honey like acacia or orange blossom ensures the delicate tarragon and anise notes are not overpowered by heavy caramel flavors.
- Be meticulous when removing the white pith from the oranges, as it carries a bitter compound that will muddy the bright profile of the dessert.
- The thirty-minute resting period is non-negotiable; this maceration process draws out the orange juices to mix with the honey, creating a self-forming sauce right on the platter.
- If preparing for a large brunch, you can slice the oranges and mix the dressing separately a few hours ahead, but do not combine them until thirty minutes before serving to maintain structural integrity.
Storage
Refrigerator: 2 days — Fruit will soften and release more liquid over time, dulling the vibrant appearance.
