Recipe - Chilled Mandarine Slices Scented With Orange-Flower Water

Stephen Ceideburg
6 lg Mandarines
2 tablespoon Orange flower water
Icing sugar

This fruit salad couldn't be simpler or more delicious after a rich main
course. Orangeflower water can be bought in Greek and Lebanese food
stores.

Zest 2 large or 4 small mandarines, peel 4 large or 8 small without
segmenting them and remove as much pith from the fruit as possible. Slice
into rounds, removing the pips, and overlap the slices in a serving dish,
conserving any juice. sprinkle with the zest and about 2 tablespoons
orangeflower water, dust with icing sugar, cover with cling film and leave
to macerate in the refrig erator for a couple of hours. Taste the juices
and adjust if necessary with sugar or a little lemon juice. Chill again and
serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93.
Courtesy, Mark Herron.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip