Sticky sugar-and-spice-infused satsuma served with Greek yoghurt
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- Abigail Donnelly
- 4
- Easy
- 10 minutes
- 20 minutes
- Nederburg Special Late Harvest 2007
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
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