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Oranges and pomegranate in sherry and cinnamon syrup recipe

3 ratings

This simple and fresh dessert showcases sweet slices of orange and crunchy pomegranate seeds, doused in a sweet sherry and cinnamon syrup. Gluten-free, vegetarian and ready in 15 minutes, this is a great recipe to have up your sleeve as a last-minute pudding. A dollop of Greek yogurt and a scattering of mint leaves add a fresh lift. See method

Serves 6
5 mins to prepare and 10 mins to cook
151 calories / serving

Ingredients

4 large seedless oranges
80g pomegranate seeds
1/3 x 30g pack mint
200g (7oz) low-fat Greek yogurt

For the syrup

75g (2 1/2oz) caster sugar
75ml (2 1/2fl oz) sweet sherry, such as Oloroso
1 cinnamon stick
seeds from 1/2 vanilla pod or 1/2 tsp vanilla paste

Each serving contains

Energy
640kj
151kcal 8%
Fat
1g 2%
Saturates
1g 4%
Sugars
29g 33%
Salt
0.1g 1%

of the reference intake
Carbohydrate 29.5g Protein 3.3g Fibre 1.9g

Method

Make the syrup in a small pan by heating the sugar, sherry, cinnamon, and the vanilla seeds until boiling. Turn down to a simmer and cook for 5 minutes, or until syrupy, then remove from the heat. Leave to cool completely.
Cut the skin and white pith off the oranges, then slice into discs 1cm thick. Arrange on a platter and top with the pomegranate seeds. Just before serving, pour over most of the syrup and garnish with the mint leaves. Drizzle the remaining syrup over the yogurt and serve alongside in a bowl.

See more Fruity summer dessert recipes