Seasoned Oranges & Yogurt
Submitted by quteecook
Fresh orange supremes folded into strained yogurt with honey, cardamom, coriander, and cloves, topped with chopped pistachios. A light, elegant no-cook dessert.
YIELD
servingsPREP
10 minCOOK
20 minREADY
30 minThis is the kind of dessert that feels indulgent but barely tips the scale.
Plain yogurt gets strained through cheesecloth until thick and creamy, almost like labneh. Then it’s folded with jewel-bright orange supremes and sweetened with honey and warm spices: ground cardamom, coriander, and cloves.
A scattering of chopped pistachios on top adds color and crunch.
No cooking, no baking, and the whole thing comes together while you’re already making dinner. The yogurt drains in the fridge while you work, so the hands-on time is barely 10 minutes.
Chef Tips
- Use a sharp paring knife to supreme the oranges. Cut away all the white pith first, then slice each segment free from the membrane for clean, juicy pieces.
- Strain the yogurt for at least 30 minutes. The longer it drains, the thicker and more luxurious the texture.
- Go easy on the cloves. A tiny pinch goes a long way. Cardamom should be the dominant warm note.
Ingredients
Directions
Set yogurt in a cheesecloth-lined sieve and drain over a bowl in the refrigerator; while you are cooking and making dinner.
This will thicken the yogurt into a cheese-like curd.
Remove all skin and pith and cut orange supremes out of their skin segments.
Season and sweeten with honey and spices to taste.
Fold thickened yogurt into oranges; save some supremes for garnish and dust with chopped pistachios.
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