I’m sure you have no need for this Citrus Flowers with Spicy Pistachio Brittle recipe. Afterall, I’m fairly certain I’m the only person on the planet who wants some sort of dessert every single night whether they went to the gym or not. Right? Cue eye roll. Because I don’t always do as I’m supposed to and go to the gym, or eat perfectly, I need to have recipes on hand that satisfy my dessert cravings without breaking the caloric bank so to speak. This is one of those desserts. The beautiful rainbow of citrus feeds your eyes and your taste buds, and the little hint of spice, salt and more from the pistachios helps you know you’ve had dessert. This dessert is also easy to whip up at a moment’s notice. Simply keep the extra brittle in a jar in the pantry and this time of year, in the height of citrus season, your fruit basket is probably full of oranges anyway, right? Win, win, win. A dollop of ricotta or crème fraîche on top makes my Citrus Flowers with Spicy Pistachio Brittle guest worthy. And it’s not like you need to save this one for virtuous only menus. It’s so delicious and beautiful that I hate to risk pigeon-holing it as a “healthy dessert” when really Citrus Flowers with Spicy Pistachio Brittle is just a great dessert.
Citrus Flowers with Spicy Pistachio Brittle
Ingredients
- 1 grapefruit
- 2 cara cara oranges
- 1 navel orange
- 2 blood oranges
- 2-4 tablespoons spicy pistachio brittle
Spicy Pistachio Brittle
- ½ cup herbal simple syrup I used geranium
- 1 cup shelled unsalted pistachios
- ¼ + teaspoon course sea salt
- ¼ + cayenne pepper
Instructions
- Preheat oven to 325° F. Chop the pistachios.
- In a bowl or measuring cup add ⅓ cup simple syrup* and the pistachios. Toss well to coat and pour out onto a lined baking sheet. Spread evenly.
- Sprinkle the salt and cayenne evenly over the pistachio sugar- course is best because it will cause a little texture on the brittle.
- Bake for about 15 minutes. Stir and ensure it’s cooking evenly. Continue to cook until it’s just beginning to take on some color.
- Remove from the oven and let cool.
Roll up the edges of the silpat or parchment paper and squish the brittle until it cracks into small pieces. Store in an airtight jar until you’re ready to use. - Using a small serrated knife, remove all the skin from the citrus fruits. Then slice into ¼ inch thick rounds.
- Spread over a bowl or plate. Drizzle with remaining simple syrup. Scatter a couple of tablespoons of the brittle over the rounds.
Serve.
I am one of those people that always wants dessert! So, this sounds wonderful!
I think it’s a common desire. Sigh.
Blood oranges are my all-time favorite fruit. They make dreary Seattle winters manageable.
The most recent ones I bought were particularly delicious. It doesn’t hurt they’re so beautiful.
Perhaps the only thing I like about winter is that citrus can be enjoyed in all its glory. The pistachio craze is one I can fully partake in as I truly love pistachios. Great recipe!
Thanks! Enjoy.
Wow I love the idea of the geranium infused syrup. Wonderful recipe!
Yeah, it’s really special. It’s one of the craziest things I do, but I grow these antique, rose-scented geraniums to make pound cake, and all kinds of really amazing things.
What a lovely, simple dessert. So pretty.
Thanks. Perfect to cheer us up in the winter.
I’m on a huge citrus kick right now. This looks delicious!
‘Tis the season, right?
Pingback: Crunchy Blueberry Avocado Salad