On our recent trip to our house in the Médoc, our friend Jean-Charles Cazes invited us over for Sunday lunch. He served us this dessert—which is so simple to make, and perfect during citrus season!
Orange Slices with Cinnamon and Orange Blossom Water
Serves 6
6 navel oranges
2 tbsp orange blossom water
Cinnamon
Granulated sugar or honey
Peel oranges, remove pith, and cut into 1/4” slices. Add orange blossom water to the oranges, arrange on a plate, cover, and refrigerate for an hour or so. Before serving, sprinkle cinnamon on top and, depending on the sweetness of the oranges, you could opt to sprinkle a little granulated sugar, or drizzle a little honey.
Leave a Reply
You must be logged in to post a comment.