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.

　　

Ingredients

serves 4

　　1/2 cup fresh orange juice, strained (from 2 to 3 oranges)

　　1 sprig rosemary, plus more for garnish

　　2 tablespoons mild honey, such as orange blossom

　　1 tablespoon orange-flower water

　　2 tablespoons coarsely chopped blanched hazelnuts

　　1 large egg white

　　1 teaspoon dark brown sugar

　　Pinch of ground cinnamon

　　4 navel oranges, peel and pith removed

　　

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

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