Spiced Oranges & Dates with Greek Yoghurt Cream

Servings: Serves 6
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This simple little dessert is the perfect way to finish a meal. It can be prepared ahead - adding the Yoghurt Cream and pistachios just before serving.

Ingredients

6 large navel oranges
6 fresh dates, pitted, coarsely chopped
1/2 cup fresh mint leaves, coarsely chopped
1 tbs pure icing sugar
1/2 tsp ground cinnamon
55 g (1/3 cup) pistachio kernels, coarsely chopped

For the Greek Yoghurt Cream

125 ml (1/2 cup) Greek-style yoghurt
125 g light cream cheese
2 tbs honey
1/2 vanilla bean, split lengthways
125 ml (1/2 cup) pouring cream
1 tsp pure icing sugar

Directions

To make the yoghurt cream, place the yoghurt, cream cheese and honey in a bowl. Use a small sharp knife to scrape the seeds from the vanilla bean into the bowl. Use an electric beater to beat until combined. Place the cream and icing sugar in a bowl. Use an electric beater to beat until soft peaks form. Fold into yoghurt mixture. Cover with plastic wrap. Place in the fridge for 2 hours to chill.
Cut top and base from each orange. Use a sharp knife to remove skin and white pith. Holding each orange over a bowl to catch any juice, cut along either side of the white membranes to remove orange segments.
Combine orange, dates and mint in a bowl. Sprinkle with icing sugar and cinnamon. Toss to combine.
Divide fruit among serving plates and serve with pistachios and yoghurt cream.
Garnish with sprigs of mint.

Notes:

My sister Jan passed this recipe to me, she received it from her friend, Mandy, who found it in Australian Good Taste – September 2011, p.80 .
Allow 2 hours chilling time.