Moroccan Oranges With Cinnamon and Honey

A simple platter of spiced, sweetened oranges makes an elegant and healthy dessert—or breakfast. (Courtesy of Amy Riolo)

One of my favorite places to stay in Fes, Morocco, is Dar Bensouda, a riad in the UNESCO-protected medina, or old city. There you can really take in the sounds, aromas, tastes, history, and beauty of Morocco’s spiritual capital.

When our culinary tour itineraries include Fes, we always stay there, and breakfast is one of the highlights. This dish is always served during orange season, and guests always ask me how to make it. It’s so simple that it’s hard to even categorize it as a recipe, but because it is so sweetly satisfying, and popular both with Moroccans and tourists, I am obliged to include it.

Serves 4

• 4 small, sweet oranges
• 1 teaspoon honey
• 1 teaspoon pure cinnamon
• 1/4 cup slivered blanched almonds

Peel the oranges and slice them into thin rounds. Place the rounds on a platter and drizzle honey over the top. Sprinkle with cinnamon and almonds, and serve.

Recipe reprinted with permission from “The Mediterranean Diabetes Cookbook” by Amy Riolo.