Poached oranges with mascarpone yogurt and festive granola

Portion size: Serves 4 with leftover granola
Hands-on time 20 min. Oven time 30 min
Difficulty: easy

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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Spicing a simple granola with cinnamon, ginger, cloves and nutmeg gives it an instant upgrade. Paired with decadent mascarpone yogurt and poached oranges, it’s a true taste of Christmas.

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Before you start

Make the granola up to 2 weeks in advance. Keep it in an airtight container.

The egg white creates a crunchy granola with larger clusters. For lots of clusters, add another egg white. You can keep the leftover egg yolk in the fridge for up to 5 days. Stir into pasta for richness or use it for pastry.

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Ingredients

4 medium oranges
120g golden caster sugar
250g mascarpone
250g greek yogurt

For the granola

250g rolled oats
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
¼ tsp ground nutmeg
80g skin-on almonds
80g walnuts
40g pumpkin seeds
1 egg white, lightly beaten
Finely grated zest 1 medium orange
80ml maple syrup
1 tsp vegetable oil

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Method

For the granola, heat the oven to 170°C/150°C fan/gas 3½. In a large bowl, mix the oats, spices, nuts, pumpkin seeds, egg white and a pinch of salt. Add the zest, maple syrup and oil, then stir to combine. Tip onto a baking tray and bake for 30 minutes, stirring halfway through. Leave to cool, then store in an airtight container.
Use a serrated knife to peel the oranges, then cut horizontally into 2cm thick slices. Add the sugar and 100ml water to a medium pan and bring to a simmer, stirring to dissolve the sugar. Add half the orange slices and simmer gently for 5 minutes. Transfer them to a bowl with a slotted spoon. Repeat with the other half.
Once you’ve removed all the orange slices, increase the heat and bubble to reduce the liquid until thick and syrupy. Mix the mascarpone and yogurt, then divide it among bowls, top with the poached orange slices and scatter over some granola. Drizzle with the orange syrup.
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