Thai Light Orange-blossom Oranges
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Asian | Asian, Fruit | 6 | Servings |
INGREDIENTS
| 2 | c | Water |
| 1 | c | Sugar |
| 3 | Whole star anise | |
| 2 | t | Orange flower water |
| optional | ||
| 6 | Oranges | |
| Fresh mint |
INSTRUCTIONS
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. 183 cals Posted to MC-Recipe Digest V1 #179 Date: Thu, 1 Aug 1996 17:29:01 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Serving Ideas : conclude Thai Light Menu NOTES : See Thai Light Spicy Chicken and Vegetable Bundles for complete menu.
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Nutrition (calculated from recipe ingredients)
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Calories: 220
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3mg
Potassium: 353.6mg
Carbohydrates: 55.6g
Fiber: 4.6g
Sugar: 50.5g
Protein: 1.9g