Nigella Lawson’s recipes have always struck me as a beautiful mix of elegance and simplicity. She has a way of making even the most unassuming ingredients seem luxurious. Her Chilled Caramelised Oranges with Greek Yoghurt is one such dish that stands out in its quiet sophistication. It’s a perfect dessert for those warm, late afternoons when you want something sweet but not overwhelming. The beauty of this recipe is that it doesn’t need to be complicated to impress. It relies on a few basic ingredients, a little bit of patience, and, of course, that touch of magic that Nigella brings to everything she touches.
I remember the first time I made this dessert. It was one of those evenings where I wasn’t sure what I wanted to cook, but I knew I wanted something light yet indulgent. Scrolling through her cookbook, Nigella Express, I stumbled upon this recipe. The idea of oranges caramelized with sugar, paired with the creamy, tangy richness of Greek yoghurt, was just irresistible. It seemed to promise that perfect balance of sweetness and freshness. When I finally made it, I wasn’t disappointed. Every bite was like a small moment of indulgence without being too heavy. I knew right away I had found a keeper.
Nigella Lawson’s Chilled Caramelised Oranges With Greek Yoghurt Recipe
This dessert is deceptively simple. There’s something about caramelizing the oranges, that brief moment when the sugar hits the heat and transforms into a glossy, amber syrup, that makes it feel incredibly special. And then, topping it off with thick, creamy Greek yoghurt creates this beautiful contrast in textures and flavors.
Nigella describes it as a dish that’s "as simple as can be," yet it feels indulgent enough to serve at a dinner party. The chilled element is key, as the caramelized oranges take on a lovely, almost velvety texture once they’ve had a chance to rest in the fridge.
One of the things I love most about this dish is that it’s a no-bake dessert, which is perfect for those moments when you want something sweet without heating up the entire kitchen. Plus, it’s flexible-you can play around with the oranges depending on what’s in season or experiment with different types of yogurt for a personal twist.
Ingredient List
Before you start, it’s important to gather the right ingredients. You won’t need much, but each component plays a role in making this dish what it is. Here’s what you’ll need:
- Oranges – 3 to 4, preferably the juiciest and most fragrant ones you can find. I usually go for navel oranges, but blood oranges can add a beautiful color and slightly tangier flavor.
- Caster sugar – 2 tablespoons. It’s finer than granulated sugar and dissolves more easily, which is perfect for caramelizing.
- Greek yoghurt – About 200g. The thick, creamy texture is key, and I always opt for full-fat Greek yoghurt because it adds a richness that balances the tartness of the oranges.
- A few sprigs of mint – For garnish (optional). It adds a pop of color and a fresh note that cuts through the richness of the yoghurt.
That’s it. Just these few ingredients come together to create something that feels both comforting and refined.
How To Make Nigella Lawson’s Chilled Caramelised Oranges With Greek Yoghurt?
The steps to making this dessert are simple, but the technique of caramelizing the oranges requires just a bit of attention. Here’s how to do it:
-
Peel And Slice The Oranges
Start by peeling the oranges with a sharp knife, removing all the pith. Slice them into rounds, about 1/2 inch thick. Lay them out in a shallow dish or plate, arranging them so that they’re all in one even layer.
-
Caramelize The Sugar
In a small non-stick frying pan, sprinkle the caster sugar evenly across the base. Place the pan over medium heat. As the sugar begins to melt, gently tilt the pan to help it melt evenly. You don’t want to stir at this stage, as stirring could cause the sugar to crystallize. Let it cook until it turns a rich amber color. This takes about 4-5 minutes. The sugar will smell a bit like toffee when it’s ready.
-
Drizzle The Caramel Over The Oranges
Once the sugar has caramelized, carefully drizzle the hot syrup over the orange slices. Be gentle, as the syrup is extremely hot and can splatter. Let the oranges sit in the syrup for about 10 minutes to absorb some of the flavor and cool down.
-
Chill
Once the oranges have had a chance to cool slightly, cover the dish and place it in the fridge for at least an hour, or until you’re ready to serve. The oranges should be chilled, but not frozen.
-
Serve With Greek Yoghurt
When it’s time to serve, spoon a generous dollop of Greek yoghurt onto each serving plate. Then, arrange the caramelized orange slices on top. You can drizzle any remaining caramelized syrup over the yoghurt. If you want to garnish, add a few sprigs of mint for color and an extra layer of freshness.
-
Enjoy
The dessert is now ready to be enjoyed. The caramelized oranges, with their tender texture, balance beautifully against the thick, slightly tangy yoghurt. Each bite is a perfect harmony of sweetness, tartness, and creaminess.
Things I Learned
This recipe taught me a few things, both about cooking and about enjoying food in a new way.
- Patience is key when caramelizing sugar. It can be tempting to rush the process, but taking the time to let the sugar melt slowly ensures that the caramel has a deep, rich flavor. Plus, watching the sugar change color is oddly satisfying.
- Don’t underestimate the power of simplicity. Sometimes, the most elegant dishes are made with just a few ingredients. I’ve had moments where I’ve overcomplicated things, trying to add more flavors or extra steps. With this recipe, I realized that sometimes all you need is a few great ingredients in their best form.
- Chilling is magic. The texture of the oranges changes once they’ve been chilled, becoming soft and almost syrupy, which makes the contrast with the Greek yoghurt even more delightful. It also allows the flavors to meld together in a way that makes the dish feel more sophisticated than it actually is.
- Yogurt is a great base for many things. I had never thought of pairing Greek yoghurt with caramelized fruit before, but the tang of the yogurt complements the sweetness of the oranges so perfectly. It’s a combination I’ve now used in other desserts as well, always with satisfying results.