Author Notes: This is my own adaptation of a recipe from Madhur Jaffrey's "Indian Cooking." It is simplicity itself and simply delicious. —Federico_
Blood Oranges, peeled and white pith removed
tablespoons cinnamon sugar
tablespoons Gran Mariner
pint Orange Sorbet (Blood Orange if available)
- Slice oranges horizontally in 1/4 pieces. Place 4-5 slices from each orange overlapping in a dessert dish. Drizzle 1 tbsp Gran Mariner over each orange, and sprinkle with cinnamon sugar. Top with one scoop of orange sorbet. Voila. It's done.