The Washington Post

Oranges With Mint-Infused Honey and Pistachios

Oranges With Mint-Infused Honey and Pistachios 4.000

Deb Lindsey for The Washington Post

Nourish Feb 25, 2016

You could simply eat an orange on its own and call it dessert, but drizzle a honey syrup luxuriously over the fruit, and suddenly it really feels like one. The syrup here is a combination of honey and lemon juice that amplifies the citrus’s dueling sweet-tart flavors. It also imparts another dimension of flavor because it is steeped briefly with a sprig of mint.

A light sprinkle of freshly ground black pepper might seem out of place, but once you try it, you will see how much sense it makes. It doesn’t add a big peppery flavor but rather blends in to make the dish complex and compelling. A scattering of buttery, bright-green pistachios and ribbons of mint adds a tasty confetti to this healthful celebration of a dessert.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1/4 cup honey
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 small sprig fresh mint, plus 4 to 6 mint leaves for garnish
  • 3 tablespoons shelled, unsalted pistachios
  • 4 oranges, such as Cara Cara, navel or blood orange
  • Freshly ground black pepper

Directions

Combine the honey, lemon juice and the sprig of mint in a small saucepan over medium heat, stirring until the honey dissolves. Once the mixture begins to bubble at the edges, remove it from the heat; let it steep for 10 minutes, then discard the mint.

Toast the pistachios in a small, dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3 minutes. Pour them onto a cutting board to cool completely, then coarsely chop them.

Slice off the tops and bottoms of the oranges, then cut down the sides of the fruit to remove all skin and white pith. Cut each orange horizontally into 5 or 6 rounds. Stack the remaining mint leaves and roll them up tightly; cut crosswise to create thin ribbons.

Arrange the orange rounds on a platter or divide among individual plates. Drizzle them with the mint-infused honey. Sprinkle lightly with pepper, then scatter the toasted pistachios and the ribbons of mint on top.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Sandhya Babu.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 160


% Daily Values*

Total Fat: 3g 5%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 35g 12%

Dietary Fiber: 4g 16%

Sugar: 30g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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