Cinnamon oranges and prunes
Delicious, nutritious, no fuss recipe
Equipment
- Chopping board
- Knife
- Teaspoon
- Serving dish Ideally very shallow
- Sealable container Ideally glass. If you don't have glass "Tupperware"-style boxes, any clean glass jar with a lid works absolutely fine!
Ingredients
- 4 Oranges
- 200 grams Prunes Without seeds if you prefer
- 1 tsp Ground cinnamon
Instructions
- Juice 1 or 2 oranges (depending on how big and / or juicy your oranges are)
- Place the prunes and cinnaomon in a sealable container and cover with the freshly squeezed orange juice. Place in the fridge for an hour or so. Marinading them for too long makes the juice go gloopy - not recommended.
- Wash the oranges to minimise chemical residue that transfers from the rinds to the final dish.
- Cut the skin off, including all the white pith.
- Slice the oranges into approximately the thickness of your little finger - really, cut them to the thickness of your preference.
- Layer them on the serving plate, alternating prunes as you go.
- Pour the marinade over the top of the fruit and voila, you're ready for desert!
Notes
The beauty of this recipe lies in its simplicity. Use good-quality oranges, prunes and cinnamon, and this dish will be an absolute delight for all.