Salade d’oranges

My Carolina Kitchen

4 oranges

4 T. brandy

6 heaping T sugar

1 T grated orange zest

2 T orange flower water

Peel the oranges, removing the white pith. Cut into thin slices and put in a shallow bowl. Sprinkle with the brandy and let sit to macerate in a cool place for about an hour. In the meantime, put the sugar in a saucepan with 1 ¾ cups water and the orange zest. Cook over medium heat, stirring until the sugar has dissolved, then let bubble for 10 minutes without stirring. Remove the syrup from the heat and stir in the orange flower water. Let set until cool, then cover and refrigerate. Spoon the cold syrup over the marinated oranges and stir gently. Serve chilled. Serves 4 – 5. As you can see I sprinkled the salad with a few dried cranberries for color. I don’t know if the Chef would approve or not. I could not find orange flower water so I left it out. By all means, if you can find it, use it.

Adapted from Cooking School Provence –by Guide Gedda