Post by Amani on Dec 22, 2008 18:18:52 GMT -5
Oranges with Pomegranate Molasses and Honey
from "Bon Appétit" magazine, December 2008
Here’s the perfect ending to the feast: a light, bright dessert of oranges, dates, and cinnamon.
1/4 cup floral honey (such as tupelo or orange blossom)
3 tablespoons pomegranate molasses*
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 large Medjool dates, pitted, chopped
Arrange orange slices, overlapping slightly, on large rimmed platter. Whisk honey, pomegranate molasses, ground cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges. Sprinkle oranges evenly with chopped dates. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Makes 8 to 10 servings.
* A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.
from "Bon Appétit" magazine, December 2008
Here’s the perfect ending to the feast: a light, bright dessert of oranges, dates, and cinnamon.
1/4 cup floral honey (such as tupelo or orange blossom)
3 tablespoons pomegranate molasses*
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 large Medjool dates, pitted, chopped
Arrange orange slices, overlapping slightly, on large rimmed platter. Whisk honey, pomegranate molasses, ground cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges. Sprinkle oranges evenly with chopped dates. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Makes 8 to 10 servings.
* A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.