Sticky sugar-and-spice-infused satsuma served with Greek yoghurt

Sticky sugar-and-spice-infused satsuma served with Greek yoghurt

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • 10 minutes
  • 20 minutes
  • Nederburg Special Late Harvest 2007


  • 1 kg organic satsumas
  • 50 g raw pine nuts
  • 50 g raw pistachios
  • 3 cinnamon sticks
  • 2 vanilla pods
  • 2 T organic unrefined brown sugar
  • 4 T blue-gum honey, warmed, for drizzling
  • double Greek yoghurt, for serving

Cooking Instructions

Preheat the oven to 200ºC.

Using a sharp knife, carefully remove the rind from the satsumas then slice.

Place on a baking tray, scatter over the nuts, cinnamon sticks and vanilla pods, then evenly sprinkle with the sugar.

Drizzle over the warm honey and immediately place in the oven for 15 to 20 minutes, or until sticky and caramelised. Serve warm with a good dollop of double Greek yoghurt.

Per serving: 1808.9kJ, 11.7g protein, 20.5g fat, 52.9g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes