Carpaccio of oranges with orange brandy

A lighter pudding option after a rich meal

Carpaccio of oranges  with orange brandy recipe

1. PEEL
Rinse the oranges and peel them, making sure you remove every trace of pith.

Cut some of the peel into very thin shreds.

2. SLICE
Slice the oranges very thinly and arrange on a serving dish in one layer.

3. DRESS
Roughly chop the pistachios and scatter over the oranges. Scatter the shreds of peel over. Drizzle with the orange brandy.

4. CHILL
Cover with cling film and chill for 15 minutes or until ready to serve.

Notes from the cook

  • Quick, easy, no-fuss option when you are looking for a light dessert to round off a rich meal.

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