Moroccan Honeyed Oranges

Recipe by Tiffany Oertle Allred (Braxton Lee Allred)

Heat: See method
Time: Not recorded
Makes: 6

From my mom - “I was asked to teach a cooking class and did Mediterranean food one night. I did some research and found this dessert on-line. The menu was: Chicken Marbella, cous-cous and this dessert. The oranges are light, but very satisfying and exotic. All recipes are in the cookbook.” This recipe serves 6.

Ingredients

4 oranges
2 T. honey
1 tsp. Cinnamon
3 pitted Medjool dates, sliced thin
2 T. chopped raw almonds

Method

01
Directions: Cut peel off oranges, taking care not to cut off too much of the fruit. You don’t want to see white pith on the outside of the orange. Cut into thick slices (about 1/3” or 5 mm thick). Put on a platter in a single layer. In a small glass dish, place honey and cinnamon. Microwave it for 20 seconds. Stir to combine, then drizzle honey evenly over the oranges on the platter. Chop dates and almonds. Right before serving scatter over oranges. Try not to put the nuts on if you are going to wait to serve since they tend to get soggy. Best served room temperature.