Blood Oranges With Pomegranate Molasses Recipes
BLOOD ORANGES WITH POMEGRANATE MOLASSES
Provided by Jonathan Reynolds
Categories easy, quick, dessert
Time 10m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Cut the skin and pith from each orange; then slice each into thirds. Remove and discard the seeds. In a small bowl, whisk together the pomegranate molasses, honey and orange-blossom water.
- Lay orange slices on a large white platter. Sprinkle with dates, pomegranate seeds and pistachios. Pour the molasses mixture over top, sprinkle with mint and serve.
ORANGES WITH POMEGRANATE MOLASSES AND HONEY
Provided by Jayne Cohen
Categories Dessert Hanukkah Low Fat Vegetarian Low Cal High Fiber Orange Low Cholesterol Honey Molasses Bon Appétit Fat Free Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Arrange orange slices, overlapping slightly, on large rimmed platter. Whisk honey, pomegranate molasses, ground cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges. Sprinkle oranges evenly with chopped dates. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.
BLOOD ORANGE, BLOSSOM & POMEGRANATE CAKE
This stunning fruity bake has a whole orange whizzed into the batter, and is drizzled with a zingy, sticky syrup
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 2h20m
Number Of Ingredients 11
Steps:
- Cover 1 of the whole oranges with water in a saucepan and bring to the boil for a couple of mins. Get rid of the water and start again, this time simmering for 40 mins until the orange is really soft. When cool enough to handle, cut in half and remove all the pips. Can be done 1 day ahead.
- Heat oven to 180C/160C fan/gas 4 and grease a 22cm round cake tin with a knob of the butter. Drizzle the 2 tbsp of honey over the base of the tin, then slice the remaining 2 whole oranges and arrange the slices over the honey.
- Put the boiled orange in a food processor and whizz to a purée. Beat the softened butter, 200g of the sugar, the 50g honey, the flour, almonds, baking powder, eggs, 1 tbsp orange blossom water and yogurt until smooth. Stir in the puréed orange and scrape into the tin, being careful not to dislodge the fruit. Bake for 55 mins until a skewer poked into the centre comes out clean. Cool the cake for 10 mins in the tin, then turn out onto a serving plate.
- Tip the blood orange juice, the remaining sugar and 1 tsp orange blossom water into a saucepan. Bubble for 5 mins until the syrup has thickened slightly. Remove the pomegranate seeds and stir them into the syrup while it cools. Enjoy the cake slightly warm or at room temperature, with spoonfuls of thick Greek yogurt and drizzled with syrup.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 46 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
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