Serve this on individual plates as an elegant dessert, or try it at brunch as an alternative to traditional fruit salad.
| 4 | oranges | |
| 3 | cups | simple syrup |
| 1/4 | cup | freshly squeezed lemon juice |
| 2 | tablespoons | orange blossom water* |
| 1/2 | cup | pistachio nuts, chopped** |
| ~ | mint leaves for decoration |
| *Find orange blossom water in the liquor section of your supermarket or at the liquor store.**Substitute chopped, toasted almonds if you prefer. |
1. Remove the zest from the oranges with a vegetable peeler. Be careful not to include any of the bitter white pith. Set the oranges aside.
2. Use a sharp paring knife to cut the zest into long, narrow strips.
3. Combine the zest strips, simple syrup, and lemon juice in a heavy-bottomed saucepan over medium heat. Bring to a boil and then reduce the heat to a lively simmer. Cook for one minute.
4. Remove from the heat and stir in the orange blossom water. Set aside and cool to room temperature.
5. Strain the cooled syrup into a spacious bowl, reserving the zest.
6. Remove the white pith from the oranges. (Refer to How To Peel and Segment Citrus Fruits in the right nav.)
7. Cut the oranges into ¼-inch slices and place in a shallow glass dish. Pour the syrup over the oranges, being sure to cover all the surfaces. Cover and refrigerate for two hours.
8. Remove from the fridge 20 minutes before serving.
9. Arrange orange slices on a decorative platter or on individual plates. Drizzles with syrup and sprinkle with the reserved zest and pistachios. Decorate with mint leaves and serve.
