Orange Slices in Rose Water

in Guest Recipe Book

Average Rating:

(total ratings: 2)

Servings: 6

Comments:
In China, oranges are esteemed for their round shape and gold color. Symbols of good fortune, orange wedges are served as the finale to humble and grand meals alike. In this dessert, they are given just a bit more flair with a light syrup accented with rose flower water, a popular flavoring in India and Thailand.

Ingredients:

6 navel oranges
2 tbsp. Italian honey, (regular honey will work also)
Juice of 1 large lime
1 1/2 tsp. granulated sugar
1 tsp. rose flower water
Pesticide-free rose petals or mint leaves for garnish

Instructions:
Using a small, sharp knife, cut a slice off the top and bottom of each orange to expose the flesh. Place upright on a cutting board and slice off the peel in strips to expose the flesh. Cut each orange crosswise into thin slices and put into a bowl. Using a large spoon, hold the orange slices and pour the juices into a small bowl.

Whisk the honey into the orange juice. Add the lime juice, sugar and rose flower water to the honey mixture and whisk thoroughly. Pour over the orange slices, cover and refrigerate for at least 1 hour or for up to overnight.

To serve, divide among dessert plates, spooning the syrup over the slices. Garnish with the rose petals or mint leaves.

Makes 6 servings.

Adapted from Williams-Sonoma Lifestyles Series, Asian Flavors, by Joyce Jue (Time-Life Books, 1999).

Source: Williams-Sonoma

Date: November 10, 2002

Reviews

Reviewer: Mikaela
Rating:

Review:
Wasn't the best thing i've ever tasted.

Reviewer: Shah Noor Muhammad
Rating:

More Recipes in this Section

Apple Cookie Dip Apple Crisp Apple or Peach Cobbler Apple Walnut Cobbler Baked Apples Banana Fritters Bananas Foster Bananas Foster in a Goblet Berry Cheesecake Trifle Berry Cookie Cobbler Blackberry Cobbler Blueberry Cobbler Blueberry Crisp Blueberry Fritters Broiled Grapefruit Broiled Peaches with Creme Fraiche Cherries Jubilee Cherry Cobbler Cool Creamy No-Cook Fruit Desserts Creamy Boysenberry Torte Crepes Filled with Strawberry Compote Deep-Dish Plum Pie Fresh Fruit and Yogurt Pots Fresh Peach Cobbler Fresh Spring Fruit Salad Frozen Chocolate Bananas on a Stick Fruit Cobbler Fruits in a Cone Gooseberry Crumble Grilled Apples with Crème Anglaise Grilled Strawberry Papaya with Vinaigrette Honey-Lime Fruit Salad Kiwi and Starfruit Dessert Lemon Fruit Dream Lower-Calorie Strawberry Shortcake Mango Float Marshmallow Salad Milk and Strawberry Pudding Mixed Berry Shortcakes Mixed-Berry Salad Orange Slices in Rose Water Pan Fried Pineapple Papaya-Watermelon Medley

Papaya-Watermelon Medley Peach Berry Jubilee Peach Cobbler Peach Galette Peach-Berry Betty Peaches & Pecan Foster Peaches in Vanilla-Butter Sauce Pear Phyllo Dumplings Pears ala mode Pecan Apple Crisp Pineapple Casserole Pineapple Raspberry Delight Plantation Banana Custards Plums Jubilee Poached Pears with Chocolate Glaze Poached Pears with Creme Anglaise Poached Pears with Ruby Red Raspberry Sauce Rhubarb Sabayon with Strawberries Rustic Chocolate Raspberry Heart Tart Rustic Gooseberry Tart Rustic Peach Cobbler Sauteed Bananas with Cardamom Praline Sauce Sour Cream-Honey Fruit Salad Spicy Pomegranate Baked Pears Spiked Fresh Fruit Compote Strawberries Brandi Strawberries Romanoff Strawberries with Balsamic Vinegar Strawberries with Pound Cake and Whipped Topping Strawberry Pretzel Squares Strawberry Shortcakes Strawberry Trifle Summer Fruit Tart Sweet and Spicy Cooked Apples Sweet Blueberry Pudding Cake Warming Fruit Desserts for Fall Water Chestnut Rubies Watermelon and Mango with Lime Watermelon Creme Trifle Watermelon Ribbon Basket Salad White Chocolate Dipped-Strawberries Wild Blueberry Cobbler Zabaglione with Strawberries