Oranges with pistachio brittle
Fabulously colourful, this simple dessert makes for a speedy sweet-tooth fix and is elegant enough to impress even the most discerning impromptu dinner guests
30 g, chopped
Fresh valencia orange
- Line a baking tray with baking paper. Place sugar in a small non-stick frying pan over medium heat. Cook, without stirring, for 3 minutes or until sugar has dissolved and toffee mixture is golden (see tip). Quickly pour toffee onto prepared baking tray and sprinkle with pistachios. Cool until set. Break brittle into bite-sized pieces.
- Divide orange slices among 4 serving dishes and sprinkle with pistachio brittle. Serve with ice-cream.
TIP: Do not stir the sugar or the toffee may crystallise. Instead, gently swirl the pan as the sugar starts to melt. Remove the toffee from the heat as soon as it turns a golden colour or it may overcook and develop a bitter flavour. Sometimes the most elegant desserts are the easiest. The only thing you have to cook here is the toffee!