Chilled Mandarine Slices Scented with Orange-Flower Water

INGREDIENTS

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, 6/29/93.
Courtesy, Mark Herron.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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