Recipe by COOKGIRl
From Bon Appètit August 1996. Easy!
Top Review by evelyn/athens
This was a great way to serve fresh fruit. The cold, spicy syrup was lovely mixed with the orange-flower water. I really think this could grace a middle-eastern or North African (Morocco or Tunisia) just as well as Thai. It has that kind of flavour profile.
- 2 cups water
- 1 cup unbleached white sugar
- 3 whole star anise pods
- 2 teaspoons orange blossom water
- 6 large oranges
- fresh mint sprig (NOT dried mint)
Directions See How It's Made
- Combine the water, sugar and star anise pods in a medium saucepan.
- Stir over medium heat until the sugar dissolves.
- Simmer the liquid until it is reduced to a generous 1 cup. This will take about 15 minutes.
- Remove pan from heat and stir in the orange blossom flower water. Remove star anise and set aside.
- Cover liquid and chill until cold.
- Use a sharp knife and cut off the orange peel and white pith.
- Slice oranges crosswise into 1/3" rounds. Set the oranges slices on a platter and pour the syrup over them.
- Garnish with the fresh mint. (If desired, garnish the fruit with the star anise that was set aside).