Thai Light Orange-Blossom Oranges Recipe - Cooking Index
Thai Light Orange-Blossom Oranges Recipe - Cooking Index
| 2 cups | 474ml | Water |
| 1 cup | 198g / 7oz | Sugar |
| 3 | Star anise | |
| 2 teaspoons | 10ml | Orange flower water - optional |
| 6 teaspoons | 30ml | Oranges (large) |
| 1 | Fresh mint |
Star anise is used as a flavoring and as a garnish. It's a seed pod, brown and star-shaped. Do not eat it. Orange flower water is available in the liquor sections and in specialty foods sections.
Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar dissolved. Simmer until liquid is reduced to generous 1 cup, about 15 minutes.
Remove from heat and stir in orange flower water. Cover; chill until cold. Discard anise.
The above syrup can be made 1 day ahead.
Cut peel and pith from oranges with knife. Slice oranges crosswise into 1/3-inch rounds.
Set in bowls. Spoon syrup over. Top with mint. Make day before or morning of.
Recipe By : Bon Appetit (August 1996)
Yield: 6 servings
Source:
Bon Appetit (August 1996)
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