Moroccan Spiced Orange Slices with Orange Blossom Water


Orange blossom or orange fl ower water is available at better grocery stores, kitchen shops, Middle Eastern markets or online.


Yields: 4 to 5 servings


5 medium to large navel or large blood oranges


3 Tbsp orange blossom water 1 tsp ground cinnamon 2 Tbsp honey or date sugar ½ pomegranate, seeded 1½ to 2 Tbsp coarsely chopped unsalted pistachios 8 to 10 mint leaves, chopped or torn, for garnish


Peel the oranges and cut away all of the white pith and outer membrane.


Slice each orange across the core into ¼-inch slices, six per orange, reserving any juice that runs off. Push out and discard any spongy white core.


Fan the slices in concentric circles, slightly overlapping the fruit, on a large round serving platter.


Drizzle the orange blossom water and any reserved runoff juice over the fruit. Using a fi ne sieve, lightly and evenly dust with cinnamon and a generous drizzle of honey.


Chill the oranges for at least 1 hour or longer in the refrigerator before serving.


When ready to serve, sprinkle the pomegranate seeds, pistachios and mint leaves evenly over the top.


James Barrow, DOM, AP


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Visit the websites for info about Buddha’s Teachings: www.amtb.tw/e-bud/e-bud.asp & www.amtbweb.org


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December 2017 23


photo by Ilva Beretta


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