-
1
Bring a medium saucepan of water to a boil.
-
2
With a vegetable peeler, remove the zest from the oranges in long strips.
-
3
Boil the strips in the water for 1 minute, then drain.
-
4
Repeat this blanching 4 more times with fresh water to remove any bitterness.
-
5
Transfer the zest to a food processor and finely chop.
-
6
Remove the bitter white pith from the oranges, then chop the flesh into 1/2-inch pieces.
-
7
In a medium saucepan, combine the sugar, water, orange juice and lemon juice with the cinnamon stick, cloves, bay leaf and star anise and bring to a boil.
-
8
Add the minced orange zest and simmer over low heat for 10 minutes.
-
9
Add the chopped orange flesh and simmer until very thick, about 25 minutes.
-
10
Discard the spices and the bay leaf and transfer the mixture to a food processor.
-
11
Process until thick and jamlike.
-
12
Transfer the spoon fruit to a bowl and refrigerate until chilled, about 1 hour.
-
13
In a medium skillet, heat the olive oil.
-
14
Add the almonds and cook over moderate heat until richly browned, about 3 minutes.
-
15
Stir in the cardamom and season the almonds with salt and pepper.
-
16
Let them cool completely.
-
17
Spread the spoon fruit on the toasted brioche and top with the feta.
-
18
Sprinkle with the almonds and thyme and serve.
