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Oranges and pomegranate in sherry and cinnamon syrup recipe

Oranges and pomegranate in sherry and cinnamon syrup recipe

2 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


  • 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

  • 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


  1. 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.
  2. 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.

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