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

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.