Moroccan Oranges with Cinnamon

Moroccan Oranges with Cinnamon

By 2 June, 2009

This is a simple and refreshing way of serving oranges for a spring or summer dessert.



Serves 4 - 6

Cut a slice off the top and bottom of each orange.  Sit flat on a board, and using a sharp knife, cut off the peel, removing all the white pith - easier if you work from top to bottom and go around the orange.
Slice the oranges into circles and overlap on a wide shallow bowl. Sprinkle with orange flower water and strew with slivered fresh dates and slivered pistachio nuts.  Chill.  Just before serving sprinkle lighly with cinnamon and dust with a little icing sugar.

Tip: fresh lemon or lime juice combined with a little icing sugar can be substituted for the orange flower water.  Slivered almonds can be substituted for the pistachios.



Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *