Wednesday, April 20, 2011

Raspberry Oranges

Wow, another healthy, light dessert from Maida Heatter! And yet another fruit dessert that involves puréeing a bag of frozen raspberries and pouring it over fruit. Not that there's anything wrong with that...

This sunshiny dessert might be even better in the winter, but I got some really good end-of-season oranges to make a double recipe for guests.

Maybe one orange per person was too much. Everyone had just a slice or two and a few spoonfuls of sauce. It's a bit much to eat a whole raspberry-sauced and crème-fraîched orange after three courses have already gone by...

But that's OK: this makes a great breakfast "side" by itself (or with Greek yogurt).

Or if you like a bit more for breakfast, the full angelfood cake (I had a lot of leftover egg whites) and crème fraîche treatment might be in order.

Either way, this is another dessert that takes about 10 minutes to put together and is completely delicious and refreshing. And one I might never have made without this blog--I tend to like butter and sugar in my desserts. So thank you again, Maida, for bringing more fruit into my life!

Here's the recipe. Make it when you'd like just a little something light--or an excuse to eat crème fraîche.

Raspberry Oranges

4 navel oranges (or blood oranges, or Cara Cara oranges--the best you can find)
1 bag (about 1 lb.) frozen raspberries, thawed
1/3 c. (4 oz.) honey
1/4 c. (2 oz.) framboise, Kirsch, or Cassis

Peel and slice the oranges and put them in a shallow dish. Purée the raspberries and pass them through a strainer, or pass them through a food mill with the small holes--a few seeds might escape, but it's less tedious than the strainer. Add the honey and liqueur. Pour over the oranges--make sure the sauce gets everywhere. Chill for at least 4 hours and serve with the crème fraîche and maybe some cake or cookies.

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