Orange Masghati

Ingredients

• Butter for greasing the dish
• 3 cups no-pulp orange juice, divided
• 6 tablespoons cornstarch
• 3 tablespoons sugar
• Chopped raw pistachios, optional
• 6 ounces raspberries
• 1/4 cup sugar
• 1/3 cup hot water

Directions

1. Coat a rimmed 1-2 inch deep dish lightly with butter; a standard pie plate is a good fit. Put it aside. In a small bowl, whisk 1 cup of the orange juice with the cornstarch until the mixture is perfectly smooth and free of lumps, then leave it nearby.
2. Pour the remaining orange juice, 2 cups, into a medium saucepan and add the sugar, if you’re using it. Warm it over medium-high heat until it reaches a simmer and the sugar dissolves.
3. Stir the cornstarch mixture once more so it is evenly combined, then pour it into the saucepan. Lower the heat to medium and begin stirring right away. Cook, stirring the whole time, until the mixture begins to thicken and set, 5 minutes. Stay with the pot here, because cornstarch can tighten up quickly and scorch. It is ready when it leaves a coating on the back of a wooden spoon; stop before it becomes overly thick, since it will continue setting as it cools. Take it off the heat and promptly pour it into the buttered dish, smoothing the top.
4. Leave the dish at room temperature to cool, then transfer it to the refrigerator, uncovered, for 6 to 8 hours, until fully chilled and set.
5. While it chills, make the sauce. Reserve a few raspberries for garnish, then put the rest in a blender with the sugar and hot water. Blend until smooth. Scrape the sauce into a small bowl and refrigerate it until you’re ready to serve.
6. To serve, either slide a butter knife around the edge of the dish and turn the masghati out onto a platter, or spoon it straight from the dish. Serve it cold with pistachios, the reserved raspberries, and a small drizzle of raspberry sauce.
7. MAKE AHEAD: Masghati is at its best when made up to 1 day before serving. Covered and refrigerated, it will keep up to 3 days.