PISTACHIO BRITTLE

Here's a low fat, summer inspired desert coming your way. What could be better than pistachios, toffee and juicy orange slices on a hot summers' afternoon? I served this desert to my friend not long ago and we spent a few charmed hours slowly devouring the toffee and sharing secrets.

ORANGES WITH PISTACHIO BRITTLE

Ingredients 

• 1/3 cup (75g) caster sugar
• 30- 50g raw unsalted pistachio kernels, chopped
• 6 oranges, thinly sliced
• 4 scoops (400ml) light vanilla ice cream
• I found that you do not need to add ice cream as the toffee is sweet enough. If you choose to not serve with ice cream you lower the calories as well. 

Cooking 

1. Line a baking tray with baking paper. Place sugar in a small non-stick frying pan over low to medium heat. Cook, without stirring, for 3 minutes or until sugar has melted and toffee mixture is golden- DO NOT STIR the sugar or the toffee will crystallise! Gently swirl the pan as the sugar starts to melt. Remove the toffee from the heat as soon as it turns a golden colour (or it will overcook and taste bitter). Note- do not be alarmed by these instructions- I have a crappy non-stick pan but it worked perfectly for me when I made this dish. If you do have a rather low-quality pan, perhaps keep the heat on the low side as apposed to medium. 

2. VERY QUICKLY pour toffee onto prepared baking tray and sprinkle with pistachios. Note- you must do this immediately after removing the toffee from the heat or toffee will harden.  Quickly sprinkle with pistachios so that they stick to the toffee mixture. 

3. Divide orange slices among 4 serving dishes and sprinkle with pistachio brittle. 

Preparation time: 10 minutes 

Cooking time: 5 minutes 

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