Prep time 5 min
This recipe is one of the many reasons why Jamie Oliver called Nigel Slater “A genius”. I came across it in Nigel’s book The 30 Minute Cookbook when I was searching for an alternative orange recipe to my Oranges with Caramelized Peel.
His unique combination of fresh oranges and the bitter/sweet tones of Angostura is quite inspired. Well worth the effort of buying a small bottle even if you do not make cocktails. It lasts forever and makes great spritzers.
My only contribution to this dead easy and delicious dessert is adding coarsely cut pistachio (or hazelnuts) for a little crunch and color.
What you need (for two)
Navel oranges enough for two.
Angostura Bitters
A small handful of coarsely cut pistachio or hazelnuts.
What to do
1. Peel and slice oranges taking care to remove as much of the pith around and in the middle of the slices.
2. Sprinkle Angostura Bitters straight from the bottle Don’t overdo it. It’s powerful stuff and can easily overpower the orange taste.
3. Garnish with nuts. Use a sharp knife to cut them coarse – if you use a pestle and mortar you might end up with nut dust and lose all the crunchiness.
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