PREPARATION 10 MIN + INFUSING TIME | COOK TIME 5 MINS | SERVES 4
Ingredients
- 800g yoghurt of choice, Greek, sheep’s milk, goat’s milk, coconut etc
- ½ cup (70 g) shelled pistachios, toasted, roughly chopped
Compote
- 4 blood oranges
- ½ tablespoon honey
- 1 star anise
- ¼ teaspoon pure vanilla extract
Method
- For the compote: finely zest one blood orange and reserve zest. Juice this blood oranges to give approx. 50ml juice, strain and set aside. Cut a small slice off the ends of remaining blood oranges and placing on one end, carefully, following the contour of the orange, cut down to remove the peel and the pith. Slice crosswise into about 6-8 pieces each. Using the tip of the knife, carefully pick out any seeds. Place in a shallow dish.Combine honey, 1 tablespoon (20 ml) water and star anise in a small saucepan over medium heat. Allow to bubble up, then stir in juice and zest. Remove from heat and stir in the vanilla. Pour over the blood orange slices and allow to infuse. Store in fridge.
- Divide yoghurt between four bowls, top with compote including juice, sprinkle with pistachios and serve.
This compote is also delicious with Ricotta Pancakes