Poached Navel Orange Recipe
Szechuan Peppercorn, Black Sesame, Coconut
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Preparation
Prepare the poaching liquid
In a medium saucepan, combine water, sugar, Szechuan peppercorns, and a pinch of salt. Bring to a gentle simmer over medium heat until the sugar has dissolved.
Poach the oranges
While the poaching liquid is heating, carefully peel the navel oranges, removing as much of the white pith as possible. Slice them into thick rounds or halves. Once the poaching liquid is simmering, gently add the orange pieces. Cover and let them poach for about 10 minutes, or until tender.
Prepare the coconut sauce
In a separate small saucepan, heat the coconut milk over low heat. Stir occasionally until warmed through. Adjust the sweetness if desired.
Serve the dish
Once the oranges are poached, carefully remove them from the liquid and place them on serving plates. Drizzle with warmed coconut milk and sprinkle with black sesame seeds before serving.