World Cuisine

  • 8 oranges
  • 1 tablespoon icing sugar
  • ¼ teaspoon cinnamon
  • 50 g (2 oz) blanched almonds, to decorate

Peel 7 of the oranges, removing most of the white pith with the rind. Cut them into 1 cm (½ inch) thick rounds and arrange on a serving plate.

Sprinkle with sugar and squeeze over the juice of the remaining orange.

Sprinkle with cinnamon and decorate with the almonds.

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