| |
 |  |
|  |
| WHAT YOU'LL NEED |
| 6 |
seedless oranges |
| 1/2 |
cup pitted California dried plums, quartered lengthwise |
| 1/2 |
cup water |
| 1/3 |
cup sugar |
| 1 |
tablespoon rose water |
| 1/4 |
cup pomegranate seeds*, dried cranberries or pistachio nuts |
| 1/4 |
cup shredded mint leaves |
| |
Pinch of ground cardamom |
| |
Pinch of ground cinnamon |
|
Prep time: 15 minutes
Cook time: 5 minutes
With sharp knife, cut away peel of oranges, making sure to remove all white pith. Cut oranges crosswise into 1/2-inch slices. Place orange slices and dried plums in bowl. In small saucepan, simmer water and sugar just until sugar dissolves. Remove from heat, cool and add rose water. Pour over oranges and dried plums. Cover and refrigerate at least 20 minutes; may be prepared to this point up to 1 day ahead. To serve, arrange oranges and dried plums in shallow bowl or deep platter; pour syrup over. Garnish with pomegranate seeds and mint; sprinkle with cardamom and cinnamon.
Makes 6 servings
Nutrition Information Per Serving: 145 calories; 0 g fat; 0 mg cholesterol; 3 mg sodium; 35 g carbohydrate; 4 g fiber; 2 g protein
Tip:
* To seed pomegranate, cut a thin slice from each end. Score peel lengthwise to divide fruit into quarters. Place pomegranate in a bowl of water; break apart along scored lines. With your fingers, remove seeds; drain on paper towel. Reserve 1/4 cup pomegranate seeds for garnish (remaining seeds make a great snack).
« Back to Recipe Archives Main Page |
|  |
| |
