| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Desserts |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 6 |
|
Mandarines |
| 2 |
T |
Orange flower water |
|
|
Icing sugar |
| 6/29 |
|
Courtesy, Mark Herron. |
INSTRUCTIONS
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, File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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