AS if it’s nature’s way of cheering us up in these dark and frosty winter months, there is some beautiful fruit on offer in the markets and supermarkets at the moment.

If you can get your hands on gorgeous scarlet blood oranges, do so: their sweet-tart flavour is so much more dramatic than a normal orange, and their incredible colouring will liven up any recipe.

There are also cherries around – imported but still a welcome fruity flavour in the depths of winter – and jewel-like pomegranates. With these to hand, the other day I came up with this absolute stunner of a dessert.

It’s a very simple idea, inspired by a classic Moroccan dessert of sliced oranges with dates, orange flower water and cinnamon.

The spice and intriguing floral note of the orange flower gives a beautiful exotic touch to an otherwise taken-for-granted citrus fruit, and chewy, toffee-like dates give a touch of sugary luxury.

I’ve added cherries, pomegranate seeds and mint sprigs for interest and colour, but the premise is the same: a fantastic arrangement of vibrant, healthy colours and flavours ideal for brightening up winter, and also perfect for those still keeping to any diet resolutions.

Despite its simplicity, it is guaranteed to elicit gasps of admiration at any dinner party.

 

Moroccan-style orange dessert platter
(serves 3-4)

4 large oranges (a mixture of normal and blood oranges if possible)
200g cherries
8 large dates (Medjool, preferably)
The seeds of half a pomegranate
2 tbsp orange flower water
1 tsp cinnamon
A few sprigs of fresh mint

Using a sharp serrated knife, slice the skin and pith off the oranges. Cut them widthways into 1cm slices, then arrange over a large plate or serving dish.

Stone the cherries and cut them in half, then arrange over the oranges. Halve and quarter the dates lengthways, then scatter over the fruit along with the pomegranate seeds. Drizzle over the orange flower water and sprinkle over the cinnamon, then garnish with the mint sprigs.

For more of Elly’s recipes, visit nutmegsseven.co.uk