Orange-Fool Napoleons

Ingredients

• 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

Instructions

1. Cut off about 1 inch from both ends of all 4 oranges; reserve the ends.
2. Stand 1 orange cut-side down on a cutting board.
3. Working from top to bottom, cut away the peel and pith.
4. Cut the orange into 3 rounds, each about 3/4-inch-thick, transferring the rounds to a medium bowl as you work.
5. Repeat with the remaining oranges.
6. Refrigerate the slices until needed.
7. Squeeze the juice from the reserved orange ends into a small saucepan.
8. Add the orange zest, honey and any remaining juice from your cutting board, and bring to a boil over medium-high heat.
9. Boil, swirling the pot occasionally, until syrupy, about 6 minutes.
10. Toward the end, the surface will be covered with big brownish bubbles.
11. You should have about 1/4 cup of syrup.
12. Let cool to room temperature, about 25 minutes.
13. Meanwhile, heat a small skillet over medium heat, add the pistachios and cook, tossing frequently until fragrant and toasted, about 4 minutes.
14. Let cool, then chop.
15. Whisk together the yogurt, half the syrup and the orange-blossom water in a medium bowl.
16. 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.
17. Drizzle the remaining orange syrup over the tops, sprinkle with pistachios and serve.