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:
  • 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.

 

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