A light dessert made from oranges, sweet rosemary syrup, pistachios and dates. Easy make-ahead dessert. Vegan, gluten free, Kosher for Passover
Prep time: PT5M
Cook time: PT30M
Total time: PT35M
Rating
4 stars (1 reviews)
Keywords
dessert recipe
Ingredients
4 1/2 pounds oranges – navel, cara cara, tangerines, moro blood oranges or a mix ((if using smaller oranges, you may need more))
1 1/4 cups sugar
4 sprigs rosemary
2 tablespoons pistachios ((if you have nut allergies, omit))
8 dates, sliced or chopped
8 sprigs mint for garnish ((optional))
Categories
Dessert
Cuisine
American
Steps
Combine 1 1/4 cups sugar and 1 cup of water. Bring to a boil, whisking to dissolve the sugar. Add the fresh rosemary sprigs and reduce heat to a simmer. Let the syrup simmer for 10 minutes, then remove from heat. Leave the rosemary sprigs to steep as the syrup cools.Use a sharp paring knife or serrated knife to slice off the peel down the sides of the orange. Remove as much peel and white pith as possible. Try not to slice into the fruit itself (a little of the fruit will inevitably get sliced... just be as careful as you can).
Once the peel is removed, slice the orange into thin ¼ inch rounds. Reserve slices and repeat process for remaining oranges.
When rosemary syrup has completely cooled, remove the rosemary with a slotted spoon and strain the syrup through a wire mesh strainer.
Spread the peeled slices out in a pie dish or similar ceramic or glass container. Pour the rosemary syrup over them.
If you're using blood oranges/moro oranges, store those slices separately from the lighter colored slices in their own quantity of rosemary syrup, otherwise they will cause the lighter oranges and syrup to take on a reddish color.
Cover the dish and refrigerate the orange slices for at least 2 hours, up to 2 days. Re-layer the orange slices every so often to make sure they're all equally exposed to the sweet syrup.
Before serving, chop the pistachios in a food processor or coffee grinder into very fine pieces, somewhere in between chunks and powder, to create a coarse pistachio meal.
Slice each date into thin strips.
To serve, divide the chilled marinated orange slices between 8 small dessert plates. Drizzle each serving with 1-2 tbsp rosemary syrup, just enough to moisten (you will have leftover syrup, which you can use to flavor drinks). Sprinkle with 1 tsp chopped pistachios and top each orange slice with a date strip. Garnish with a sprig of mint. Serve.
Nutitrion
Serving Size: 1 serving
Calories: 271 kcal
Carbohydrates: 67 g
Protein: 2 g
Fat: 1 g
Sugar: 59 g
Reviews
Molly on 2013-03-09 (4 stars): I found blood oranges, naval oranges, and tangerines in my supermarket, so I tried this recipe today. It turned out wonderfully. I'm thinking about making it as a Passover dessert in a few weeks, and I'm looking forward to using the leftover syrup in tea!
