orange blossom time

I first fell in love with the smell of orange blossom while traveling through Morocco. The scent followed me everywhere I went. Sweet and floral, it has a mysterious, exotic quality that haunts me–can’t get enough of it! Used as a perfume in soaps and lotions, orange blossom water is also an ingredient in much of Moroccan and Middle Eastern cooking. You can find this product, also known as eau de fleur d’oranger, at Whole Foods (near the honey), or in any market that carries Middle Eastern products. I made this salad for the first time a few years ago–bright and refreshing, the floral quality of the orange blossom water makes you want to just lap up the sauce. Serve it as an accompaniment to a slice of dense chocolate cake, or it will certainly stand on its own.

Orange Blossom Compote

This compote is so simple to make–it’s just a matter of cutting up the oranges, making the syrup, and combining the two.  To make it interesting and pretty to look at, I like to use a combination of varieties: navel and cara cara, which are red oranges that are have less acid. You could also use blood oranges for this–just make sure they’re juicy. When choosing any citrus at the market, always look for fruit that’s shiny, feels firm and tight, and is heavy for its size. For this salad, I used 8 oranges, 4 of each type, plus the juice oranges used to make the sauce.

Begin by making the syrup: squeeze 6 to 8 juice oranges in a juicer. Add water to the juice, if necessary, to measure 2 cups; pour into a small saucepan. Add 3/4 cup sugar, a large sprig of thyme, and a pinch of kosher salt. Bring to a boil, then reduce heat to maintain a low boil. Cook until syrup is reduced by half, about 10 to 15 minutes. Remove the thyme sprig and let cool.

To be sure this dish is sumptuous and immensely eatable, completely remove the peel, or pith, from the oranges. Using a sharp utility knife, preferably one that’s serrated, first chop off each end of the orange. Slide the blade of the knife between the flesh and peel of the orange, making sure to remove all of the bitter white pith.

Thinly slice oranges, top to bottom. Lay slices out in a large bowl.

When the syrup has cooled, add 2 tablespoons of the orange blossom water. Stir and taste for seasoning. Pour over the oranges and let macerate for at least an hour. 

 
When ready to serve, pour off any excess sauce from the compote. Serve orange slices on pretty plates or bowls, garnished with a small sprig of thyme. Once you taste this salad, I know you’ll be as haunted as I am by that exotic flavor and aroma.

Serves 4 to 6:

8 oranges, 4 navel and 4 cara cara

Orange Blossom Syrup:

6 to 8 oranges, juiced

water

3/4 cup sugar

large sprig of thyme

kosher salt

2 tablespoons orange blossom water

thyme sprig for garnish