Blood oranges season. They are beautiful and they are deliciously juicy. Blood oranges are rich in dietary fiber, vitamin C and the antioxidant Anthocyanin that is responsible for the red colour in the oranges.
This recipe was a regular in my family table when I was growing up. Last year, I adapted it a bit for my Mediterranean inspired workshop at @oliveology. I used some of their top Greek honey and pistachios. The dessert was a hit for it’s simplicity and flavours.
This dish can be made with any other type of orange, but choose the ones in season, preferably. You can serve it with or without yoghurt cream.
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| You can add a dollop of Yoghurt cream |
Ingredients
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5 blood oranges
2 tbsp wild flower honey (or any other type)
1 tablespoon orange flower essence
Chopped pistachios and pomegranate seeds for garnish
A large pinch of ground cinnamon
Method
Top and tail the oranges and using a small sharp knife cut away the peel and the pith. Then slice the oranges into rounds. Arrange on a platter, drizzle over honey and orange blossom water, cover and set aside at room temperature. Serve topped with chopped pistachios and pomegranate seeds with a light dusting of cinnamon
Yoghurt cream (optional)
Ingredients
250ml full fat Greek yoghurt
Honey (optional)
Sit a large sieve over a bow, line the sieve with a large piece of muslin, spoon in the yoghurt. Then lift up the excess muslin to enclose the yoghurt and make a little parcel. Squeeze lightly and leave for about 1 hour to drain. Serve with honey to add some sweetness.
Enjoy it!
Till later!
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