Prep 25 mins
Cook 1 hr
Posted for ZWT II - Africa/Middle East as taken from Bon Appetit's "Tastes of the World" Orange blossom water provides the "perfume" in this simple dessert. Sometimes called orange flower water, this extract is available at most liquor stores and in the liquor section of some supermarkets.
- 6 navel oranges
- 1⁄3 cup honey
- 1⁄4 cup orange juice
- 1 tablespoon orange blossom water
- 1 teaspoon ground cinnamon
- mint sprig (optional)
- Using Sharp knife, cut peel and white pith from all oranges. Slice oranges into thin rounds. Arrange orange slices in shallow glass baking dish.
- Stir honey, orange juice and orange blossom water in heavy small saucepan over medium heat until honey melts. Pour honey mixture over orange slices. Refrigerate at least 1 hour and up to 4 hours, basting orange slices occasionally.
- Arrange orange slices decoratively on large serving platter. Spoon honey sauce over. Sprinkle with ground cinnamon. Garnish orange slices with mint sprigs if desired.
I made this recipe as is except I scaled the recipe down to 2 oranges as it was only me at home. I have had many variations of this recipe but I can honestly say this is the "best". Heating the dressing part draws the flavours out and makes it taste really specail. I heated the dressing in the microwave and it worked out well. I suggest adding the mint, It adds visual appeal also contrast in taste. Next time I will add some blanched slivered almonds as well. Thank you Chabear01 for posting.
Very refreshing. The honey-orange water combo is wonderful, and I'd say the mint here is essential - not optional. It provides a lovely bright contrast in flavour to the sweet/tart fruit and dressing.