Spiced Blood Oranges with Dates
With a hint of Middle Eastern flavour, this refreshing dish makes a delightful end to any meal or a delicious breakfast, served with thick vanilla plant-based yogurt.
Instructions
- 1
To make the syrup, break open the pods (8 cardamom) to remove the tiny black seeds. Discard husks and crush seeds in a pestle and mortar. Combine crushed cardamom seeds with a whole nutmeg (0.5 tsp), zest and juice of orange (1 blood), caster sugar (100 g), and water (100 ml) in a small pan.
- 2
Heat gently, stirring, until the caster sugar (100 g) dissolves (about minutes (5)). Increase heat and boil the syrup for minutes (5), then remove from heat and let cool.
- 3
Slice the top and bottom from each of the oranges (8 blood). Stand each orange on an end and slice downwards to remove skin and peel, turning as you go. Slice the oranges (8 blood) into thin rounds, discarding any pips. Arrange slices on a platter.
- 4
Halve and pit the dates (2.5 medjool), then chop them. Scatter the dates (2.5 medjool) over the oranges (8 blood) and drizzle with the cooled syrup to serve.
Nutrition Facts
Per portion