Best Ever Orange Dessert x Two

It's always nice to have a different fresh dessert
Ray McVinnie posted this recipe....If it's good enough for Ray! etc

It went down a real treat
The icing on the cake is ab acidulated Orange Blossom Cream
That is such a wonderful asset, I reckon i would make it a regular occurrence

The following week, I was looking for a Sugar and Gluten Free Dessert
This is similar
It was in Bon Appetif
And I think it is even better, it has a yummy crumble topping

Take your pick
Both work

The Gorgeous Freeze Dried Raspberries are not available everywhere
In Auckland... Farro Fresh , don't know about elsewhere
They are not compulsory

 Ray's Orange Dessert
Ensalada de Naranjas- Orange Salad
Orange and Dates with Orange Blossom "Acidulated" Cream                       

300ml cream
Juice of 1 lemon
1 tablespoon orange flower water
5-6 New Zealand oranges, peeled with a sharp knife so there is no pith, sliced 1cm thick horizontally
4 tablespoons caster sugar
8 fresh dates, stoned and quartered
½ cup fresh or freeze dried berries (optional)


Put the cream into a small bowl and
Add the orange flower water and the lemon juice.
Do not stir, just set aside for 20 minutes, then stir slowly and the cream will thicken.
Cover and place in the fridge.
This is the acidulated cream, and it is just perfect with the oranges

Place the orange slices on a shallow serving platter and
sprinkle the sugar evenly over them.

Sprinkle the date quarters evenly on top.
Place in the fridge, covered, to chill.

When it is time to serve, spoon the acidulated cream over the oranges and dates and sprinkle the berries, if using, over everything.

Now the next Version
Marinated Oranges With Nutty Crumble
I have stolen ideas from the  first
i.e The Dates and The Freeze Dried Raspberries

¼ cup coconut sugar
2 teaspoons virgin coconut oil, melted
¼ teaspoon kosher salt
¼ cup raw pistachios
¼ cup sliced almonds
 2 tablespoons raw pumpkin seeds (pepitas)
 ½ cup unsweetened coconut flakes
 1 orange person and one xtra
Fresh Dates quatered and stoned 
Freeze Dried Raspberries

Preheat oven to 140C
Whisk coconut sugar and 1 Tbsp. water in a small bowl until sugar is dissolved
(this might take a couple minutes).
Set aside 1 Tbsp. coconut syrup.

Add coconut oil and salt to remaining syrup and stir to combine.
Toss pistachios, almonds, pepitas, and coconut oil mixture on a parchment- or silpat-lined rimmed baking sheet.
Fold in coconut flakes.
Bake crumble, stirring occasionally, until golden brown, 22–28 minutes.
Let cool.

Remove peel and pith from citrus and slice into rounds.

Drizzle with reserved 1 Tbsp. coconut syrup
Cover with Dates and Crumble
and sprinkle Raspberry Powder over the Top

Serve drizzled with the Orange Blossom Cream

Delicious