Sweet And Sour Fennel With Currents And Almonds

• 2 large fennel bulbs
• 1/4 cup olive oil
• sea salt and freshly ground pepper
• 2 tablespoons honey
• 2 cloves garlic, thinly sliced
• 1/2 cup white wine or water
• pinch of saffron threads
• 2 tablespoons currents
• zest and juice of one lemon
• 1/4 cup whole blanched almonds, roasted
• 2 tablespoons flat-leafed parsley

1. Trim off the fennel bulbs and reserve any fronds.
2. Cut the fennel in half through the root, then cut into slim wedges. Trying to keep each piece attached to the root.
3. Heat the olive oil in a large saute pan, and add the fennel.
4. Season and cook (in batches) over a medium heat until crisp and tender and slightly coloured.
5. Add the honey, garlic, wine saffron,currents and lemon zest and juice and bring to the boil.
6. Simmer until the pan juices are reduced and syrupy
7. Season if required. Cool.
8. To Serve:
9. Add the almonds and parsley to the fennel.
10. Transfer to a shallow dish, and pour over the pan juices and scatter with the reserved fennel fronds

fennel bulbs, olive oil, salt, honey, garlic, white wine, threads, currents, lemon, whole blanched almonds, flatleafed parsley

Taken from www.epicurious.com/recipes/member/views/sweet-and-sour-fennel-with-currents-and-almonds-51237921 (may not work)