Spanish · Dessert
Naranjas con Canela Aligeradas
A classic Spanish after-meal refresher reworked lighter: thin rounds of fresh orange dusted with cinnamon, brightened with raspberries for fibre, and finished with a whisper of honey, toasted almond and mint instead of the usual heavier syrup.
$1
12 minsPrep
0 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
118Calories
2.5gProtein
2.3gFat
24.8gCarbs
18.3gSugar
5.8gFiber
1mgSodium
0mgChol
0.2gSat Fat
328mgPotassium
85mgCalcium
0.6mgIron
0mcgVitamin B12
80.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de Chufa
international
vegetarian
gluten-free
dairy-free
sweet-spot
Instructions
1
Peel the oranges fully, removing all pith, then slice into thin rounds and arrange in two shallow bowls.
2
Scatter the halved raspberries over the orange slices.
3
Dust the cinnamon evenly over both bowls.
4
Warm the honey slightly to loosen it, then drizzle thinly over each portion.
5
Scatter the toasted chopped almonds and torn mint leaves on top.
6
Chill for 15 minutes before serving so the citrus and cinnamon flavours meld.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.9 oz280g peeled, sliced into rounds orange
- 0.1 oz2g cinnamon ground
- 0.4 oz10g honey
- 0.1 oz3g torn leaves mint
- 1.4 oz40g halved raspberry
- 0.3 oz8g toasted, chopped almond
