Photo: Quentin Jones
- 1 cup sugar
- 300ml fruity white wine
- 1 cinnamon stick
- Strips of rind from ½ a lemon
- 1 vanilla bean, split
- 2 star anise
- 3 blood oranges, peeled and thickly sliced
- 2 navel oranges, peeled and thickly sliced
- ¼ tsp ground cinnamon
- 300g plain Greek yoghurt
For syrup, combine sugar and one cup of water in a saucepan and stir over low heat until sugar dissolves.
Add wine, cinnamon stick, lemon rind, vanilla bean and star anise, bring to the boil, reduce heat and simmer for 10 minutes. Place oranges in a heatproof bowl and pour syrup over.
Cool to room temperature, then cover and refrigerate until ready to serve.
Mix cinnamon and yoghurt in a bowl. Serve oranges with syrup poured over and a dollop of yoghurt.
- Course - Snacks