Serve this simple dessert to wow dinner guests--present it in a gratin dish, and serve individually at the table. Peppery ginger is a natural partner for sweet citrus.
2 large navel oranges
1 small ruby red grapefruit
1 large Minneola orange (tangelo)
2 tablespoons sugar
1 tablespoon minced candied ginger
1/2 cup plain 2% reduced-fat Greek yogurt
1 tablespoon orange marmalade
2 tablespoons sliced almonds, toasted
How to Make It
Peel oranges, grapefruit, and Minneola orange; cut crosswise into 1/2-inch slices. Peel clementines; cut in half crosswise. Arrange citrus in a single layer on a jelly-roll pan. Sprinkle with sugar and candied ginger.
Preheat broiler to high.
Broil citrus 15 minutes or until lightly charred, rotating pan occasionally. Combine yogurt and marmalade in a small bowl. Divide citrus evenly among 4 shallow bowls. Drizzle evenly with pan juices. Top each serving with 2 tablespoons yogurt mixture and 1 1/2 teaspoons almonds.
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I halved the recipe and made it for dessert tonight for my husband and myself. I have to agree with the prior review that mentions difficulty with eating this dish gracefully. It is a bit awkward to maneuver and I found that the ginger sticks to the teeth after it is heated. All that being said, it is tasty and fairly healthy , so it's worth working out the details .
Made recipe exactly as written. Served to my Mahjong group on a very cold evening looking for a warm and healthy dessert. We rated it a four. It had good flavor and a light treat. Nice presentation. Our suggestion is to cut fruit slices into quarters after broiling but before placing in bowls; it was somewhat difficult to eat gracefully. This would be good with any variety of citrus.