Chilled mandarine slices scented with orange-flower water
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 6 | larges | Mandarines |
| 2 | tablespoons | Orange flower water |
| Icing sugar | ||
Directions
This fruit salad couldn't be simpler or more delicious after a rich main course. Orange-flower water can be bought in Greek and Lebanese food stores.
Zest 2 large or 4 small mandarines, peel 4 large or 8 small without segmenting them and remove as much pith from the fruit as possible. Slice into rounds, removing the pips, and overlap the slices in a serving dish, conserving any juice. sprinkle with the zest and about 2 tablespoons orange-flower water, dust with icing sugar, cover with cling film and leave to macerate in the refrig- erator for a couple of hours. Taste the juices and adjust if necessary with sugar or a little lemon juice. Chill again and serve.
Posted by Stephen Ceideburg
From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93.
Courtesy, Mark Herron.
File
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