- Using a citrus zester or fine grater, grate the peel of both oranges and place in a small bowl; set aside.
- For the syrup, in a small saucepan combine 1/4 cup water, sugar, cloves and cinnamon; bring to boiling. Reduce heat and simmer until sugar dissolves. Stir in mint. Set aside and let cool.
- Using a sharp paring knife, slice off the top and bottom of the oranges to stand straight on a cutting board. Making cuts from top to bottom, cut away the white pith; discard. Slice oranges crosswise into rounds -inch thick.
- Place 3 to 4 orange slices on each of 4 plates. Top with pistachios and raspberries. Drizzle with 2 teaspoons of the syrup, and sprinkle with orange peel. Serve immediately.
View all nutritional information
Calories 103, Calories Fat 30, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Carbohydrate 16g, Protein 2g
|Calories (fat) extra||29|
|Total Fat (extra)||6|
|Saturated Fat (extra)||2|
|Vitamin A (extra)||5|
|Vitamin C (extra)||85|