Sauté shallots and garlic in hot olive oil on all sides over medium heat until golden brown. Quickly fold in saffron, fennel seeds and sugar. Add white wine and water.
Bring to a boil and simmer for 5 min in a closed saucepan at low heat.
Season the shallot stock with salt and cayenne pepper. Cut the orange and lemon into thin slices and add to the broth with the rosemary. Cool everything, cover well and marinate in the refrigerator for 1 day.
Add the shallots to olives, sausage, caper apples, etc. as an appetizer. Put on an antipasti plate.
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