Persian oranges with wine and cloves

Written by Catherine Saxelby on Tuesday, 09 June 2009.
Tagged: antioxidants, dessert, healthy cooking, weight loss

  • Ready In: 15 minutes plus 60 mins unattended
  • Prep Time: 15 minutes
  • Cooking Time: nil
  • Serves: 4
Persian oranges with wine and cloves

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:
  • 200g/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), 0.5g fat (including negligible saturated fat), 50g carbohydrate (including 50g sugars), 5g fibre and 53mg 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 wtih this yoghurt topping or a scoop of vanilla ice cream.

To make yoghurt topping:
Mix all ingredients in a small bowl until well combined.