Title: Thai Light Orange-Blossom Oranges
Categories: Asian, Fruit
Yield: 6 Servings

2 c Water
1 c Sugar
3 Whole star anise
2 ts Orange flower water;
-optional
6 lg Oranges
Fresh mint

Star anise is used as a flavoring and as a garnish. It's a seed pod, brown
and star-shaped. Do not eat it. Orange flower water is available in the
liquor sections and in specialty foods sections.
Combine first 3 ingredients in medium saucepan. Stir over medium heat
until sugar dissolved. Simmer until liquid is reduced to generous 1 cup,
about 15 minutes. Remove from heat and stir in orange flower water. Cover;
chill until cold. Discard anise.
The above syrup can be made 1 day ahead.
Cut peel and pith from oranges with knife. Slice oranges crosswise into
1/3-inch rounds. Set in bowls. Spoon syrup over. Top with mint. Make day
before or morning of.
183 cals
Posted to MC-Recipe Digest V1 #179

Date: Thu, 1 Aug 1996 17:29:01 -0700 (PDT)

From: PatH
Serving Ideas : conclude Thai Light Menu

NOTES : See Thai Light Spicy Chicken and Vegetable Bundles for complete
menu.