Grilled oranges with pistachios recipe

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Grilled oranges with pistachios is a healthier dessert that is easy to make.

grilled oranges
  • healthy
  • healthy
Serves4
Preparation Time5 mins
Cooking Time10 mins
Total Time15 mins
Nutrition Per PortionRDA
Calories118 Kcal6%
Fat5 g7%
Saturated Fat2 g10%
Carbohydrates15 g6%

Grilled oranges with pistachios are a healthier (opens in new tab) dessert than your regular pud, but are so easy to make. You can think of these grilled oranges as a classy twist on a fruit salad. We’ve topped our fruit with pistachios, but toasted hazelnuts would work really well too. To make this dish the best it can be, make sure to buy the best quality oranges and use them while they’re ripe. Grilled oranges would also make the perfect dessert for a summer BBQ (opens in new tab) as the oranges can be cooked straight on the BBQ – just ensure it’s nice and clean first!

The scattering of nuts and rose petals makes this simple dessert so sophisticated, the perfect lighter way to end a dinner party (opens in new tab). To make this dessert suitable for vegans you could use a dairy free coconut yoghurt in place of crème fraiche, and maple syrup instead of honey. This delicious dish of grilled oranges with pistachios lets you enjoy a sweet treat whilst helping you on your way to your 5 a day. Ready in just 15 minutes, this beautiful dessert really couldn’t be easier to make.

Ingredients

  • 4 oranges
  • 1tsp icing sugar
  • 4tbsp half fat crème fraîche
  • 20g pistachio kernels
  • 1tsp runny honey
  • dried rose petals

WEIGHT CONVERTER

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Method

  1. Peel and cut the oranges into 5mm thick slices. Reserve half of the orange slices and place the others on a lined baking tray, dust with the icing sugar and place under a hot grill for 5-8mins until slightly charred.
  2. Arrange the grilled orange slices on a serving plate and artfully dollop over the crème fraîche, drizzle over the honey and finish with a scattering of the pistachios and rose petals.
Top Tip for making Grilled oranges with pistachios

When in season use clementines for a sweeter alternative

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.