Exquisite served with a cardamom ice cream (Hill Station does a lovely one; www.hillstation.co.uk) or with a mixture of whipped cream and Greek-style yogurt.
Ingredients
- 5 large oranges
- 75g golden caster sugar
- 5 cardamom pods, lightly crushed
- 5-6 passion fruits, halved
- 1-2 tbsp lemon juice
- 1-2 tbsp orange flower water
Method
- 1. Thinly pare the zest of 1 orange using a potato peeler so you get no white pith. Cut the strips into thin shreds, place in a sieve and pour a kettleful of boiling water over them. Leave to drain.
- 2. Place the caster sugar in a small pan with 4 tablespoons of water and the crushed cardamom pods, heat slowly until the sugar melts, then let it boil for 2-3 minutes. Scoop the passion fruit pulp into the syrup with the strips of orange zest and stir well to break up the passion fruits. Allow the mixture to cool. Add some lemon juice to taste.
- 3. Peel all the oranges, removing all the white pith and cut into thin slices. Arrange on a deep plate or platter and spoon the syrup over. Chill until ready to serve, then sprinkle with the orange flower water.
Nutritional info
Per serving: 169 kcals, 0.4g fat (no saturates), 3.3g protein, 41g carbs, 40g sugar
Chef's tip
Exquisite served with a cardamom ice cream (Hill Station does a lovely one; www.hillstation.co.uk) or with a mixture of whipped cream and Greek-style yogurt.