8 large navel oranges
250g caster sugar
150ml hot water
1 cinnamon stick
1 cup pistachios, shelled (175g)
625ml Greek yoghurt (2 1/2 cups)
1 lemon, grated zest and juice
zester, juicer, large saucepan, sharp knife, wooden spoon, kettle, large dish
Peel 4 oranges thinly and cut zest in to fine shreds.
Plunge zest in to boiling water, leave for two minutes then drain well and set aside.
Peel all oranges right down to the flesh. Slice oranges horizontally, collecting any juices that run out.
Place oranges in large dish and pour any collected juice over.
combine caster sugar and 1/2 cup cold water in a frying pan.
Stir over a moderate heat until sugar has dissolved then bring to the boil. Boil without stirring, until sugar becomes a dark caramel colour, shaking pan from time to time.
Very carefully pour in hot water, making sure you stand well away from pan as mixture can spit.
Swirl mixture around in pan and then stir briefly. Add reserved orange zest and cinnamon, then simmer gently for 10 minutes or until zest has changed colour to golden brown.
Pour syrup over oranges and set dish aside to cool. top with pistachios and lemon yoghurt.
Lemon yoghurt: Combine yoghurt, zest and juice in a bowl and stir until smooth.
This dessert is best chilled in summer.
Recipe sent in by Vicki-Anne Carter.
Thanks Vicki-Anne, your Viva Ultra cloth it on its way!