- 4 blood oranges
- 400ml Campari
- 200ml cold water
- 3 tablespoons orange blossom honey
- 1 bay leaf
- 2 black peppercorns
Pour the Campari with 200ml (7floz) of water in to the tagine base. Add the honey, bay leaves and peppercorns, bring to a boil and reduce the heat.
Meanwhile, cut a round piece of peel off the top and bottom of the oranges and then cut the peel around the fruit in order to remove it. Place the peeled oranges in the tagine, place on the lid and poach the oranges for 1 hour and 30 minutes.
Serve the oranges in dessert bowls with some of the poaching juice poured over.