Title: Chilled Mandarine Slices Scented with Orange-Flower Water
Categories: Greek Dessert
Yield: 4 Servings

		Stephen Ceideburg
6	lg	Mandarines
2	tb	Orange flower water
		Icing sugar

This fruit salad couldn't be simpler or more delicious after a rich main course. Orange-flower water can be bought in Greek and Lebanese food stores.

Zest 2 large or 4 small mandarines, peel 4 large or 8 small without segmenting them and remove as much pith from the fruit as possible. Slice into rounds, removing the pips, and overlap the slices in a serving dish, conserving any juice. sprinkle with the zest and about 2 tablespoons orange-flower water, dust with icing sugar, cover with cling film and leave to macerate in the refrig- erator for a couple of hours. Taste the juices and adjust if necessary with sugar or a little lemon juice. Chill again and serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93. Courtesy, Mark Herron.

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