This easy and refreshing dessert is a perfect balance of sweet and creamy flavors. Juicy orange slices are coated in a rich caramel sauce with a hint of cardamom, then chilled and served with thick Greek yogurt. Simple, elegant, and full of flavor!
Ingredients Needed:
- 6 oranges (navel or any thin-skinned variety)
- 500 grams of caster sugar
- 8 cardamom pods (crushed)
- 500 grams Greek yoghurt
How To Make Chilled Caramelised Oranges With Greek Yoghurt?
- Peel and Slice the Oranges: Cut off the top and bottom of each orange. Slice off the peel, removing all the white pith while keeping as much flesh as possible. Cut into thin rounds (5mm) and collect any juice in a bowl.
- Make the Caramel: In a large saucepan, add sugar, cardamom pods, and water. Swirl the pan gently to dissolve the sugar, then bring to a boil without stirring. Let it cook until the syrup turns a deep amber color.
- Coat the Oranges: Remove the pan from the heat and quickly add the orange slices with their juice. Toss them in the caramel, then transfer them to a flat plate before the caramel hardens. Remove the cardamom pods if possible.
- Chill and Serve: Let the oranges cool, then refrigerate them until chilled. Serve with a bowl of Greek yogurt on the side.
Recipe Tips:
- Use fresh, juicy oranges: Choose oranges that are sweet and juicy for the best flavor. Thin-skinned varieties like navel oranges work best because they are easier to peel and slice.
- Slice oranges evenly: Cut the oranges into thin, even slices (about 5mm thick) so they absorb the caramel properly. If slices are too thick, they won’t soak up the syrup as well.
- Don’t stir the caramel: When making the caramel, never stir the sugar and water. Stirring can make the sugar crystallize and ruin the texture. Just swirl the pan gently.
- Work fast with the caramel: As soon as the caramel turns deep amber, quickly add the oranges and coat them. If you wait too long, the caramel will harden, and the oranges won’t mix well.
- Chill before serving: Let the oranges cool completely before putting them in the fridge. Chilling helps the flavors blend and makes the dessert taste even better.
How To Store Leftovers?
First, let the caramelized oranges cool to room temperature. Then, transfer them to an airtight container and store them in the fridge for up to 2 days. This keeps them fresh and juicy.
Nutrition Facts:
- Calories: 250 kcal
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 30mg
- Potassium: 220mg
- Total Carbohydrate: 50g
- Dietary Fiber: 2g
- Sugars: 45g
- Protein: 5g
Try More Nigella Lawson Recipes:
- Nigella Caramelised Pineapple With Hot Chocolate Sauce
- Nigella Chilli Jelly
- Nigella Yoghurt Cake Recipe
Nigella Chilled Caramelised Oranges With Greek Yoghurt
Description
This easy and refreshing dessert is a perfect balance of sweet and creamy flavors. Juicy orange slices are coated in a rich caramel sauce with a hint of cardamom, then chilled and served with thick Greek yogurt. Simple, elegant, and full of flavor!
Ingredients
Instructions
- Peel and Slice the Oranges: Cut off the top and bottom of each orange. Slice off the peel, removing all the white pith while keeping as much flesh as possible. Cut into thin rounds (5mm) and collect any juice in a bowl.
- Make the Caramel: In a large saucepan, add sugar, cardamom pods, and water. Swirl the pan gently to dissolve the sugar, then bring to a boil without stirring. Let it cook until the syrup turns a deep amber color.
- Coat the Oranges: Remove the pan from the heat and quickly add the orange slices with their juice. Toss them in the caramel, then transfer them to a flat plate before the caramel hardens. Remove the cardamom pods if possible.
- Chill and Serve: Let the oranges cool, then refrigerate them until chilled. Serve with a bowl of Greek yogurt on the side.
Notes
- Use fresh, juicy oranges: Choose oranges that are sweet and juicy for the best flavor. Thin-skinned varieties like navel oranges work best because they are easier to peel and slice.
- Slice oranges evenly: Cut the oranges into thin, even slices (about 5mm thick) so they absorb the caramel properly. If slices are too thick, they won’t soak up the syrup as well.
- Don’t stir the caramel: When making the caramel, never stir the sugar and water. Stirring can make the sugar crystallize and ruin the texture. Just swirl the pan gently.
- Work fast with the caramel: As soon as the caramel turns deep amber, quickly add the oranges and coat them. If you wait too long, the caramel will harden, and the oranges won’t mix well.
- Chill before serving: Let the oranges cool completely before putting them in the fridge. Chilling helps the flavors blend and makes the dessert taste even better.
Nigella Chilled Caramelised Oranges With Greek Yoghurt