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Thai Light Orange-Blossom Oranges

Thai Light Orange-Blossom Oranges recipe image
This elegant yet simple dish transforms fresh oranges into a delicate, fragrant treat. The syrup, simmered with star anise, provides a warm, licorice-like depth that beautifully complements the bright citrus. A splash of orange flower water adds a sophisticated floral note, elevating the dish beyond a simple fruit salad. The result is tender, juicy orange slices bathed in a lightly sweet, aromatic syrup. It serves wonderfully as a refreshing dessert, a light breakfast, or a palate-cleansing intermezzo. The flavors develop beautifully if prepared a day in advance, allowing the oranges to fully absorb the perfumed syrup. Perfect for warm evenings or as a refreshing addition to a brunch spread.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 662.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This elegant yet simple dish transforms fresh oranges into a delicate, fragrant treat. The syrup, simmered with star anise, provides a warm, licorice-like depth that beautifully complements the bright citrus. A splash of orange flower water adds a sophisticated floral note, elevating the dish beyond a simple fruit salad. The result is tender, juicy orange slices bathed in a lightly sweet, aromatic syrup. It serves wonderfully as a refreshing dessert, a light breakfast, or a palate-cleansing intermezzo. The flavors develop beautifully if prepared a day in advance, allowing the oranges to fully absorb the perfumed syrup. Perfect for warm evenings or as a refreshing addition to a brunch spread.
Ingredients
  • 2 cup Water
  • 1 cup Sugar
  • 3 Whole Star anise
  • 2 teaspoon Orange flower water
  • 6 Large Oranges
  • 1 bunch Fresh mint leaves
Directions
  1. 1
    Combine water, sugar, and star anise in a medium saucepan.
  2. 2
    Place over medium heat and stir until the sugar is completely dissolved.
  3. 3
    Bring to a gentle simmer and cook until the liquid reduces to approximately 1 cup, about 15 minutes.
  4. 4
    Remove the saucepan from heat and stir in the orange flower water.
  5. 5
    Cover the syrup and refrigerate until completely cold.
  6. 6
    While the syrup cools, use a sharp knife to carefully cut away the peel and white pith from the oranges.
  7. 7
    Slice the peeled oranges crosswise into 1/3-inch thick rounds.
  8. 8
    Arrange the orange slices in individual serving bowls.
  9. 9
    Strain the cold syrup to remove the star anise, then spoon the syrup evenly over the oranges.
  10. 10
    Garnish each bowl with fresh mint leaves and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 662.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.7mg1%
Total Carbohydrate 162.7g55%
Dietary Fiber 0.2g1%
Sugars 60.3g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Star anise is a seed pod; it is used for flavoring only and should be discarded before serving as it is hard and not meant to be eaten.

Orange flower water is a concentrated floral essence. It can typically be found in the international foods aisle, specialty spice sections, or sometimes in the liquor section for cocktail mixology.

This dish can be prepared up to one day in advance. Store covered in the refrigerator. The flavors will meld and intensify as the oranges sit in the syrup.

For best results, choose oranges that are firm and heavy for their size, ensuring juicy slices.

Keywords: orange, oranges, thai, dessert, fruit, star anise, orange blossom, syrup, refreshing, vegan, citrus, floral, poached, light, simple, mint, aromatic, breakfast, snack
Read it online: https://www.chefs-mate.com/recipe/thai-light-orange-blossom-oranges/