Here's the perfect ending to the feast: a light, bright dessert of oranges, dates, and cinnamon.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
8 large navel oranges (preferably Cara Cara), all peel and white pith cut away, oranges sliced into thin rounds
1/4 cup floral honey (such as tupelo or orange blossom)
3 tablespoons pomegranate molasses*
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 large Medjool dates, pitted, chopped
Preparation
Step 1
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.
Step 2
- A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.
