Much like the scent of a rose in bloom is one of life’s pleasures, devouring a rose-scented pudding  is also a delight for the senses.  This dish is Middle Eastern inspired, however instead of using the traditional pistachio nut common in Eastern sweets, I’ve added macadamias for a contrasting texture.   The ease of preparation is a bonus with this dish and it is perfect for entertaining, as it can be prepared a few minutes before the guests arrive and left to chill in the fridge.

This fragrant dessert is light, nutritious and the perfect way to end a meal,  as the oranges have a high concentration of vitamin C, which will boost the absorption of iron from the main course.  Macadamias are a good source of protein, potassium, calcium and dietary fibre and also provide a buttery richness which round this dish off perfectly.  Yummo.

Serves 4

4 large oranges

2 tablespoons of rosewater or Monin rose syrup

2 handfuls of macadamias

6 Medjool dates

A sprig of mint to garnish

Using your smallest and sharpest knife, slice around the orange to remove the pith and the flesh.

Slice the oranges into rounds, reserving the juice. Quarter the dates lengthways and remove the pip.

Arrange the orange rounds and dates in a serving bowl.

Mix the reserved juice with the rosewater or rose syrup and drizzle over the oranges and dates.

Cover and chill for 30 minutes.

Sprinkle over chopped macadamias just before serving.

Watch your guest’s eyes light up when they taste this delectable dessert and give yourself a pat on the back.

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