Moroccan oranges

Moroccan oranges

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Sweet oranges with crunchy almonds and a light dusting of cinnamon.

Ingredients

Quantity Ingredient
5-6 sweet oranges
75g unblanched almonds
3 tablespoons honey
1/2 teaspoon ground cinnamon
icing sugar, sifted

Method

  1. Use a sharp knife to peel the oranges, leaving no traces of the bitter white pith. Thinly slice the oranges and arrange them on a large serving platter or dish.
  2. Roughly chop the almonds and lightly toast them in a dry frying pan. When the almonds start to colour, it’s time to trickle over the honey. Keep stirring for just a minute or so, until the honey caramelises around the almonds. Tip onto a non-stick baking sheet and leave to cool.
  3. Just before serving, lightly dust the orange slices with cinnamon, scatter with the honeyed almonds and sift the icing sugar on top. This is especially nice with vanilla ice cream.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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