20 mins
Carpaccio of Oranges with Cinnamon
Recipe by Marie-Danielle
This recipe for Carpaccio of Oranges with Cinnamon comes from an old French recipe (with a little modification from me!). The fresh taste of orange is beautifully enhanced by the background cinnamon. Served with a lovely Gateau Creusois, it makes a light and refreshing dessert.
Carpaccio Style Prawns 
Carrot Halwa Ingredients for Carpaccio of Oranges with Cinnamon
Currently displaying quantities in US Imperial Measurements
How to Cook Carpaccio of Oranges with Cinnamon
- Wash two of the oranges and remove the zest with the aid of a grater or zester. Place the zest in a small pan with 4 tablespoons of water and the granulated sugar. Stir until the sugar has dissolved. Bring the water to the boil then reduce to heat so it is just gently simmering for about 10 minutes until the zest has fully softened.
- While the zest is cooking, peel all the oranges using a sharp knife, then cut them into roundelles. Place these (slightly overlapping) on a serving plate in decreasing circles, with the final slice in the centre.
- Remove the pan from the heat and stir in the cinnamon. Spread the mixture and zests over the oranges, then place the plate in the fridge for at least one hour to chill. When ready to serve, place a couple of leaves of fresh mint on top if you have them. (We often serve Carpaccio of Oranges with Gateau Creusois - a nutty cake that does not detract from the oranges and cinnamon)
MARIE-DANIELLE'S HOT TIP:
Try and get a mixture of ordinary oranges and blood oranges and create rings of both to give a contrast in colours.
Muscat de Rivesaltes at 8ºC works really well with this. The wine is usually served as an aperitif but the sweetness and strength of the wine compliments the cinnamon background. With an alcohol content betwen 15% and 21.5% by volume, take it easy!Reviews of Carpaccio of Oranges with Cinnamon
| February 18 2015 Dead simple. Dead tasty! Loved it. gina (9 reviews) |
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