Orange salad is a great dessert for a summer dinner. The taste of sour orange combined with liqueur and nuts is excellent. You can serve this salad on its own or with nut muffins or cookies.
Ingredients:
- Large oranges - 12 pcs;
- Orange liqueur - 50 g;
- Powdered sugar - 2 tablespoons;
- Nuts (pistachios and almonds) - 2 tablespoons
Preparation:
- The first thing to do is rinse the oranges well. Peel the zest from the orange with a special knife for peeling potatoes (very thinly). Only the reddish portion of the zest will be used in the dish. Now cut the orange zest into thin strips, you should get something like shavings.
- Pour water into a small saucepan and dip in thin strips of zest. Boil it for 5 minutes, drain the water.
- Then put the boiled zest in a saucepan, add powdered sugar and four tablespoons of boiled water. Cook the zest in sugar over low heat for an hour (45 minutes may be enough). Cool the resulting mixture.
- At this stage, you need to remove the white partitions and the transparent film in the oranges. Cut the pulp of the oranges into segments. You should get beautiful thin triangles of oranges.
- Prepare orange juice. Transfer the orange slices to a deep plate and add orange juice and liqueur there (you can use your favorite, not orange liqueur). Put the mixture in the fridge to marinate. In 3 hours, the oranges will have time to soak up the taste of the liqueur.
- The selected nuts should be peeled and chopped with a large knife.
- Arrange the oranges in bowls or dessert bowls and pour over the remaining marinade. Sprinkle the salad with orange peel strips and chopped nuts. White sweet wine is best suited as a drink with an orange salad.
