Oranges and Pineapple with Orange-Flower Water and MintMark Thomas
The fruit juices blend with the sugar, spices, and orange-flower water to create a lovely syrup. What to drink: Orange Muscat wines (such as Essencia) would be perfect with this.
Recipe information
Yield
Makes 6 servings
Ingredients
5 oranges, peel and white pith cut away, fruit cubed (about 2 cups)
1/2 pineapple, peeled, cored, cut into 1-inch cubes (about 2 cups)
1/3 cup chopped fresh mint leaves
3 tablespoons sugar
2 teaspoons orange-flower water*
1 cinnamon stick, broken in half
4 whole cloves
1 quart fruit sorbet (such as lemon, pineapple, or strawberry)
Fresh mint sprigs
Preparation
Step 1
Combine oranges and next 6 ingredients in large bowl; toss to combine. Cover and chill at least 1 hour and up to 6 hours.
Step 2
Spoon fruit and syrup into bowls. Top each with scoop of sorbet and mint sprigs and serve.
Step 3
*A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.
