I made this for some friends who came over for dinner the other night. I love pudding but it was at the beginning of the time that I was avoiding sugar. The recipe originally asks for 1 cup of sugar but I added only 1/4 cup and it was so delicious. Yes, there is sugar in the wine and the fruit but so much less in the whole thing than what I would usually make!
It's quite an old fashioned pudding but as always simplicity lasts the distance. If it is not the season for blood oranges then just use good eating oranges.
Thanks to the old faithful Good Living for this one!
Serves 4
1/4 cup sugar
300ml fruity white wine
1 cinnamon stick
Strips of rind from 1/2 a lemon
1 vanilla pod split
2 star anise
4 blood oranges, peeled and thickly sliced
2 navel oranges, peeled and thickly sliced
1/4 tsp ground cinnamon
300g plain Greek yoghurt
Combine sugar and 1 cup water over a low heat until sugar dissolves. Add wine, lemon rind, cinnamon stick, vanilla and star anise, bring to the boil, reduce heat and simmer for 10 mins. Place oranges in a heatproof bowl and pour the syrup over. Cool to room temperature and then cover and refrigerate until needed.
Mix cinnamon and yoghurt in a bowl.
Serve oranges with syrup spooned over and a dollop of yoghurt on top.
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