Thursday, May 26, 2005

Oranges are so delicious and abundant in Marrakech because there are groves right outside the city walls - the fruit is picked only when it's ripe therefore making it very sweet - it doesn't have to travel like oranges in USA do from California or Florida.
Susan Simon's Moroccan inspired Orange Dessert: Finely julienne the zest from the oranges - cook it in sugar syrup until the zest is soft, but not mushy, about 15 minutes - remove from syrup - let drain - peel the oranges - make sure all the white pith is removed - slice the oranges - arrange on a platter - sprinkle with cinnamon and freshly grated coconut. Pour a bit of the sugar syrup over the top. Top with the julienned zest.
superbly refreshing!
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