From Sinfully Easy Delicious Desserts (Artisan 2012) by Alice Medrich. - Alice Medrich
Serves 6
8 oranges
1/4 teaspoon orange blossom water, or to taste
6 small scoops vanilla ice cream
6 small scoops mango or orange sorbet
12 plump dates, pitted and quartered
1/3 cup (1 1/2 ounces) toasted almonds, chopped or slivered
A cinnamon stick (optional)
Equipment:
Microplane zester (optional)
Up to 1 day before serving, prepare the oranges
Stroke signs: Segment 6 of the oranges (or simply peel and slice them), reserving the juices. Pick out any seeds and collect all of the juices and the segments or slices in a bowl.
Cut the remaining 2 oranges in half and juice them. Add the juice to the bowl of oranges. Flavor the oranges delicately with drops of orange blossom water to taste. Cover and refrigerate until ready to serve.
To serve, taste the juice and adjust the orange blossom water if necessary. Divide the oranges and juices evenly among six serving bowls. Nestle a small scoop of ice cream and a small scoop of sorbet in the center of each bowl
Grand Cru Cellar. Distribute the quartered dates around the ice cream and sprinkle each dessert with the chopped almonds. Grate a little bit of the cinnamon stick over each bowl, if desired, and serve immediately.
Note about blossom waters: Orange blossom water (and rose water, too) is meant to be a beguiling nuance of flavor and fragrance
Offsite Backup Strategy, not a wallop, so use it with a very light hand. Correct the flavoring drop by drop and you can’t go wrong.
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