No part of the orange goes to waste in this Moroccan-inspired dessert. We make a fragrant syrup with the zest and juice and swirl it through tangy Greek yogurt — that's the fool (our healthier version of the English dessert, made from strained cooked fruit folded into whipped cream). Then we dollop the filling between juicy orange rounds and garnish with crunchy pistachios.
4 medium navel oranges (2 to 2 1/4 pounds), zest of 1orange grated and reserved
2 tablespoons honey
1 cup nonfat Greek yogurt
1 teaspoon orange-flower water
1/4 cup shelled raw pistachios
Cut off about 1 inch from both ends of all 4 oranges; reserve the ends. Stand 1 orange cut-side down on a cutting board. Working from top to bottom, cut away the peel and pith. Cut the orange into 3 rounds, each about 3/4-inch-thick, transferring the rounds to a medium bowl as you work. Repeat with the remaining oranges. Refrigerate the slices until needed.
Squeeze the juice from the reserved orange ends into a small saucepan. Add the orange zest, honey and any remaining juice from your cutting board, and bring to a boil over medium-high heat. Boil, swirling the pot occasionally, until syrupy, about 6 minutes. Toward the end, the surface will be covered with big brownish bubbles. You should have about 1/4 cup of syrup. Let cool to room temperature, about 25 minutes.
Meanwhile, heat a small skillet over medium heat, add the pistachios and cook, tossing frequently until fragrant and toasted, about 4 minutes. Let cool, then chop.
Whisk together the yogurt, half the syrup and the orange-blossom water in a medium bowl.
In each of 4 shallow bowls, layer 3 orange slices with 1 tablespoon of the yogurt mixture, beginning with an orange slice and ending with yogurt. Drizzle the remaining orange syrup over the tops, sprinkle with pistachios and serve.
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