Moroccan Oranges with Cinnamon and Orange Blossom Water
Chilled orange slices perfumed with orange blossom water and dusted with cinnamon, a light end to a rich meal.
- Serves 6
- Active 15 min
- Total 15 min
- Desserts
Ingredients
- 6 navel oranges
- 1 tbsp orange blossom water
- 2 tbsp powdered sugar
- 1 tsp ground cinnamon
- 1/4 cup slivered almonds, toasted
- 8 fresh mint leaves, thinly sliced
Method
- Cut the peel and white pith off the oranges with a sharp knife, then slice them into thin rounds and remove any seeds.
- Overlap the slices on a platter and stir the orange blossom water into any juice left on the board, then drizzle it over.
- Just before serving, sift the powdered sugar and cinnamon over the top.
- Scatter with almonds and mint.
Notes
The sliced oranges can be arranged and chilled up to 2 hours ahead; add the sugar and cinnamon at the last minute.