1.5 tbsp sugar1.5 tbsp pistachio nuts chopped3 strips orange rind 3 x 3/4-inch1/4 tsp ground cinnamon3 medium blood oranges peeled each cut into 7 slices3 kiwi fruit peeled each cut into 7 slices3/4 tbsp orange liqueur plus
1 teaspoon orange liqueur
Coat a baking sheet with nonstick cooking spray. Place sugar in a small, heavy saucepan. Place over medium-high heat; cook for 3 minutes, or until sugar dissolves, stirring frequently. Stir in pistachios. Working rapidly, spread onto baking sheet; cool. Break into small pieces; set aside. Cook orange rind in boiling water for 1 minute; drain and cut into thin strips. Pat dry with a paper towel. Combine orange rind and cinnamon in a small bowl, stirring to coat; set aside. Arrange 7 orange slices and 7 kiwi slices on each of 4 plates; top each with 1 teaspoon liqueur, 1 tablespoon praline pieces and 1 teaspoon orange rind. Serve at room temperature or chilled.
Adapted from a recipe on Foodista
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This recipe was most recently featured in
Boston Organics Newsletter No. 12 of 2011.