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.
- 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