Roasted Orange Pud with Mascarpone & Hokey Pokey Crumb
This fantastic cool-weather dessert is so quick and simple to make. With hints of cinnamon and orange blossom, you’ll feel like you’ve just popped out to a middle eastern restaurant!
Preheat oven to 200°C and line a lipped oven tray with baking paper.
Zest the oranges, ideally into long strips, and place the zest in a small saucepan, along with the sugar, water and cinnamon stick. Bring to the boil, stirring occasionally, until the sugar has dissolved. Set the syrup aside.
Cut the top and bottom off all four oranges, giving you a flat surface to work with, then use a sharp knife to slice away the skin and pith.
Carefully slice each orange into four even rounds and arrange them evenly on your prepared tray.
Drizzle the syrup across the top and transfer to the oven to roast for 15 minutes, or until golden and syrupy.
While the oranges cook, place the mascarpone in a small bowl and fold through a teaspoon of orange blossom water. Set aside and leave to infuse.
Using a rolling pin or pestle, smash 1-2 pieces of hokey pokey between two pieces of baking paper (this stops the crumbs from going everywhere!), until slightly broken up.
To serve, place orange slices on a platter or in individual dishes and drizzle over the cooking juice.
Top with dollops of the orange blossom mascarpone and scatter over crushed hokey pokey.
½ cup caster sugar
½ cup water
1 cinnamon stick
For the topping:
250g (1 tub) Zany Zeus mascarpone
1 tsp orange blossom water
1 piece Kapiti Candy Hokey Pokey, roughly smashed
Cook’s Tip: Use a strip zester to effortlessly make longs strips.