Thai light orange-blossom oranges
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | cup | Sugar |
| 3 | Whole star anise | |
| 2 | teaspoons | Orange flower water -- |
| Optional | ||
| 6 | larges | Oranges |
| Fresh mint | ||
Directions
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 ⅓-inch rounds. Set in bowls. Spoon syrup over. Top with mint. Make day before or morning of. 183 cals Recipe By : Bon Appetit (August 1996)