Persian oranges with wine and cloves
- Ready In: 15 minutes plus 60 mins unattended
- Prep Time: 15 minutes
- Cooking Time: nil
- Serves: 4
A refreshing tangy dessert which makes use of the wonderful navel oranges in season during winter. Perfect to serve after a curry or hot spicy main course. And it's low in added sugar, so it's good for you. You'll need 7 oranges to make this.
Ingredients
- 6 navel oranges
- juice of one orange (about ½ cup)
- ½ cup white wine
- 3 tablespoons sugar
- 4-5 cloves
- YOGHURT TOPPING:
- 200 g/8 oz carton thick unsweetened Greek yoghurt
- 2 tablespoons honey
- grated rind of 1 orange
- good pinch of cinnamon
Nutrition per serve
1070 kilojoules (285 Calories), 0.5 g fat (including negligible saturated fat), 50 g carbohydrate (including 50 g sugars), 5 g fibre and 55 mg sodium. Read our nutrition rating system.
Directions
1. Peel oranges and slice into thin slices. Arrange in a serving bowl.
2. Place orange juice, wine, sugar and cloves in a small saucepan and heat gently for 2-3 minutes to dissolve sugar. Or you can heat for 1 minute in the microwave. Pour over the oranges.
3. Cover and leave to 'marinate' for 1 hour in the refrigerator (or can be made up the day before and refrigerated overnight). Serve with yoghurt topping or a scoop of vanilla ice cream.
To make yoghurt topping:
Mix all ingredients in a small bowl until well combined.
