moroccan fresh orange dessert

This dessert of fresh, spiced oranges is often the last dish brought to the table in Morocco . It’s both refreshing and satisfying, yet it’s light enough to be welcome after a heavy meal. And it’s quick and easy to put together.

But you don’t have to wait for a Moroccan menu to serve this bright and lovely dessert. Paired with a slice of almond biscotti, it’s the perfect finish to any meal.

Ingredients:

4 large naval oranges, or a mixture of different varieties—tangelos and honey bells are a good choice. Adding a blood orange, when they’re in season, makes for a nice color contrast.

1 more orange, to juice

1 teaspoon orange blossom water (available in Middle Eastern markets and online)

2 tablespoons light honey

1 teaspoon cinnamon, plus a bit more for garnish

Optional garnishes: chopped pistachios, pomegranate arils, mint leaves

Method:

• In a small, microwave safe bowl, combine the juice of that extra orange with the honey and the cinnamon.

• Microwave the mixture for just enough time to melt the honey, making it easier for the other ingredients to be blended in. This should only take a few seconds, depending upon the power of your microwave.

• Stir in the orange blossom water and set the bowl aside.

• Remove the skin and the bitter white pith from the oranges. Try to keep them round, not cutting off any of the fruit. Here’s a trick: Use a peeler to remove a strip of the peel from the top, and another strip from the bottom. Then slide in a paring knife between the strips and work it around carefully, to remove the rest of the peel.

• Slice the oranges, about ¼ inch thick. If there are any seeds, remove them. Then arrange the slices nicely on a serving plate.

• Pour the contents of the bowl evenly over the orange slices.

• Finish with another light sprinkling of cinnamon, plus the garnishes of your choice.

Did you make it? Was it fabulous?