Cinnamon oranges

Cinnamon oranges

By
From
Green Kitchen Travels
Serves
4

Several years ago, I spent a week trying different restaurants and spas in Morocco for a magazine I worked for. It wasn’t exactly the worst week of my life. At one of the restaurants I was served an amazing seven-course vegetarian lunch. The food was so spectacular that by the time it came to dessert, I had the highest expectations. ‘They will probably end it with a bang,’ I remember thinking. Surprisingly, all they came out with was a plate with a few slices of orange with sweetened cinnamon sprinkled on top. My first reaction was disappointment but, after having tried it, I realised how brilliant it was to end a big meal with something light and fresh. It was orange season and my dessert was oozing with flavour. This is now something we often serve at home when we want a quick and fresh dessert. Since our imported oranges never seem to have the same taste as the ones I had in Morocco, we have added a quick step to enhance the flavours. — David

Ingredients

Quantity Ingredient
5 oranges
1 cinnamon stick
1 vanilla pod
1 teaspoon whole cloves

To serve

Quantity Ingredient
2 teaspoons ground cinnamon

Method

  1. Cut one of the oranges in half and squeeze the juice into a small saucepan together with the measured water and the spices. Bring it to a low simmer and then remove from the heat and leave to steep and cool for 15 minutes.
  2. Meanwhile, peel the remaining oranges. It’s easiest to use a knife if you want to get all the white membrane off. Slice them in 5 mm thin slices and arrange on a large plate or 4 smaller ones. Pour the spiced orange juice over the orange slices. Serve with some extra cinnamon sprinkled on top.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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