Oranges in saffron
This simple dessert has a fab deep orange colour. Eat by itself or pass round some posh biscuits as well
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 15 mins plus macerating time
Vegetarian, Vegan, Egg-free, Low-fat, Super healthy, Heart healthy, Dairy-free, Nut-free
- To segment the oranges, cut a thick slice from the top and bottom of each orange. Put on a board and cut the peel and pith from the sides of the oranges in wide strips. Then hold over a bowl and carefully cut out the segments one by one, leaving the membrane-like skin behind.
- Spread the orange segments on a large plate and scatter with a pinch of saffron and the flower water. Using a pestle and mortar (or a bowl and the back of a spoon), crush the sugar and remaining saffron together. Sprinkle over the oranges.
- Cover and leave to macerate in the fridge for up to half a day. Bring to room temperature before serving.
Per serving
67 kcalories, protein 1.7g, carbohydrate 15.6g, fat 0.2 g, saturated fat 0g, fibre 2.6g, salt 0.02 g
Recipe from olive magazine, May 2005.
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http://www.bbcgoodfood.com/recipes/3670/
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Ingredients
- 6 large oranges , segmented
- 2 pinches of saffron threads, crumbled
- a few drops of orange flower water
- 1 tsp caster sugar
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A traditional creamy and cold treat - eat on its own, or dollop on apple pie
9
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 15 mins plus macerating time
Vegetarian, Vegan, Egg-free, Low-fat, Super healthy, Heart healthy, Dairy-free, Nut-free
Ingredients
- 6 large oranges , segmented
- 2 pinches of saffron threads, crumbled
- a few drops of orange flower water
- 1 tsp caster sugar
Per serving
67 kcalories, protein 1.7g, carbohydrate 15.6g, fat 0.2 g, saturated fat 0g, fibre 2.6g, salt 0.02 g
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22 September 2008
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01 March 2013
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