SERVES 4
Combining these three iconic, bold ingredients makes a surprising, delicious dessert that is highly popular in Andalucía. Having eaten many variations of this in the south, I always prefer it with the orange pieces chopped up—thus juicier and eaten with a spoon—rather than prepared with the orange sliced into rounds and eaten with a small fork and knife. Both are typical, though.
This recipe needs at least a half hour to sit before eating. Prepare it before lunch or dinner, allow the flavors to meld during the meal, and it will be perfect for dessert. Choose a bold, even sharp extra-virgin olive oil and a highly aromatic honey to complement it. Serve with a couple of sweet biscuits or cookies.
1. Working over a large salad bowl to catch any juices that fall, peel the oranges and remove as much of the white pith as possible. Cut crosswise into ½>- to ¾-inch-/1.25- to 2-cm-thick rounds and then roughly chop into pieces. Place in the bowl.
2. Drizzle over the olive oil and honey while turning the orange pieces with a spoon to blend.
3. Let sit at room temperature for at least 30 minutes. Before serving, stir and divide among dessert bowls.