• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, C
MineralsSelenium, Copper, Manganese, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 50 g caster sugar

  2. 30 ml triple sec , or other orange flavoured liqueur

  3. 4 large oranges , peeled, pith and seeds removed, cut into round slices

  4. 5 cm cinnamon sticks

  5. 3 whole star anise

  6. 150 g Greek yogurt

  7. 50 g shelled or nibbed pistachio nuts

Instructions Jump to Ingredients ↑

  1. Put the sugar and 200ml water into a heavy-based saucepan. Bring to the boil then reduce the heat to a simmer. Avoid moving the pan and do not stir it. Cook for about 6-7 minutes, or until the syrup starts to turn a dark caramel colour.

  2. When the syrup is an even colour, add a splash of water – stand well back as the mixture will be extremely hot and may spit.

  3. Add the triple sec and a little more water if the mixture is too thick (you are aiming for a sauce consistency). Cook for 2 minutes to allow the alcohol to burn off.

  4. Place the prepared oranges in a heatproof dish.

  5. Add the cinnamon and star anise to the syrup and leave to infuse for a minute or so.

  6. Pour the syrup and spices over the oranges and either leave to cool, or serve immediately, topping each portion with a spoonful of yogurt and a sprinkle of pistachios.


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