This Mediterranean-inspired dessert is a good source of two types of fiber—soluble, from the oranges, and insoluble, thanks to the hazelnuts. Look for orange-flower water at specialty grocers.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
Step 2
Place chopped nuts in a small bowl. Whisk egg white in another bowl until foamy. Stir 2 to 3 tablespoons whipped egg white into the nuts (enough to coat nuts). Add brown sugar and cinnamon; stir to coat nuts. Transfer hazelnuts to a rimmed baking sheet, and spread in an even layer. Bake until dry, 5 to 7 minutes. Let cool completely.
Step 3
Slice oranges into 1/4-inch-thick rounds. Divide evenly among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts. Garnish with rosemary sprigs.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 146
Step 6
Saturated Fat: .2g
Step 7
Unsaturated Fat: 2g
Step 8
Cholesterol: 0mg
Step 9
Carbohydrates: 31g
Step 10
Protein: 3g
Step 11
Sodium: 17mg
Step 12
Fiber: 4g
