Blood oranges are in season. They have a striking color and flavor. This is a light and nutritious dessert, in which the oranges are combined with yogurt and pistachios. Instead of yogurt you could also use ricotta, or a mixture. This is very elegant and pairs very well with a Riesling Auslese. Here is what I did…
For 4 servings
500 ml (2 cups) yogurt or ricotta, I used skyr (Icelandic yogurt)
4 blood oranges
2 regular oranges
4 Tbsp honey, or to taste
1/2 tsp orange extract or orange blossom water (optional)
40 grams (4 Tbsp) toasted pistachios, chopped
Chop the pistachios and toast them for about 8 minutes at 180C/350F in the oven (you can also do this in a frying pan, but in the oven it is easier to toast them evenly).
Grate the zest of 1 of the oranges and reserve. It is best to use an organic untreated orange for this (i.e. without wax) and to wash it thoroughly first.
Peel the oranges, making sure to remove all the white pith. Do this above a large bowl, so you will catch the juices. (I put it down on the cutting board only to take the photo.)
Supreme the oranges, which is to cut the flesh from between the membranes with a pairing knife. Again, do this above a large bowl to catch the juices.
You should end up with orange flesh without any pith or membranes. Make sure to remove any pits as well.
Combine the yogurt with the grated orange zest, orange extract or orange blossom water, and about 4 tablespoons of the juice in a large bowl. If using ricotta, it is nice to push it through a sieve to make it smoother. When adding the orange juice, make sure the yogurt or ricotta does not become too thin. If it is thick enough, you can add more juice as it adds more flavor. You will probably have leftover juice that you can just drink as it would be a waste to discard.
Add honey to taste. It should have a pleasant taste, but not too sweet.
Stir to incorporate the honey.
Put a layer of the orange-flavored yogurt or ricotta in individual serving bowls. Top with the orange supremes and garnish with the pistachios.
As mentioned in the introduction, this is great with a Riesling Auslese from Germany. A good Auslese only has about 7% of alcohol and the sweetness is balanced with acidity.
This duck fried rice is great and although I didn’t have anything similar in Taiwan, it does remind me of our wonderful trip there.