Blood oranges and Medjool dates
Sunday 13 March 2011
My mother used to make this for us when we were children, though with oranges rather than blood oranges, as they were not available at that time. It was the closest thing we ever got to dessert in our house. Once she had sliced the dates and oranges, she spread thick Greek yoghurt over the top and placed in the fridge for a few hours to chill. Leave the dates and oranges to macerate for a couple of hours before you are ready to serve, as the juice from the oranges mingles with the sticky sweetness of the dates, which is one of the most delicious things on earth.
6 blood oranges
12 Medjool dates.
Top and tail the blood oranges using a sharp knife, stand on one end and slice down the sides to remove the skin.
Now slice the flesh into eighth-of-an-inch pinwheels and arrange on a plate.
Remove the stones from the dates, tear roughly with your hands and scatter over the oranges.
Squeeze the juice from the flesh that is left in the orange skin and place in the fridge to chill.
Serve with thick and creamy yoghurt alongside – thin yoghurt just will not do.
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