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Oranges in Syrup
Adapted from a Middle Eastern recipe, this is very refreshing and fairly simple to make. The original recipe calls for pistachio nuts for sprinkling, and of course sugar to make the syrup.
Husband and I agreed that serving fruit in nice glasses, presented prettily and with a sauce and/or topping, makes such a nice finish to a meal. It wouldn't be anywhere near as exciting to sit there and peel an orange to eat.
Serves 2
Syn value is negligible
2 oranges
½ cup sweetener
1 tbsp rose-water
½ pkt sugar free orange flavoured jelly crystals
fat free fromage frais to serve
handful toasted buckwheat
Using a vegetable peeler, peel one of the oranges down to but not including the pith. Cut the orange peel into fine strips and boil in water several times to remove the bitterness. Drain.
Add 300ml water to the orange peel, along with the sweetener and bring to a boil. Sprinkle in the jelly crystals and stir well to dissolve. Add the rose-water and leave to cool, but don't leave it too long, as you don't want it to set to a jelly, just thicken a little.
Completely remove the pith from the oranges and cut them into thin slices. Arrange in two dessert bowls, pour over the syrup, serve with fromage frais and sprinkle some toasted buckwheat over the top.
The syrup thing was absolutely scattered, smothered and definitely covered with syrupy goodness/stickiness.
I did this just for the picture right before I moved the big dairy blob from my nachos.
Really.
The whole thing was pretty nasty.
Maple syrup collected from the trees at the Hinkle Garton Farmstead is available for purchase.
Photo: Sarah Gordon/WFIU
Learn more at Earth Eats.