Because it really feels like the middle of winter, I was all of a sudden craving fresh fruits (we ate too much starch/wheat lately)... It's citrus season in Florida, they say... and since I was lucky enough to have enough oranges and blood oranges on hand, I made a simple brightening dessert on this white day.
If it had been summer, I would have added lavender pods to this salad... but since it was really winter, I thought that a syrup with star anise would be perfect. Alternatively, you could use vanilla beans or cinnamon (which I am sure 100% of you have in your cupboards; there is something about Americans and cinnamon!!!).
My children love oranges; my younger one who is starting to talk is able to say "orange sanguine" (d'accord, something that sounds like it), which I find cute... so I had no problem feeding them this dessert. Besides, this makes a great grown-ups fresh dessert after a heavy meal... If you are steadily trying to shed those extra winter pounds, it might be a great thing to serve to your next dinner party. Not today if you live on the East Coast because you might need that extra fat to get you going out in the snow tomorrow!
Until then, I am going to have a large mug of French verbena and read a few pages of my book! Bonsoir!
For 6 people:
- 6 large juicy oranges, skin off, sliced thinly
- A few blood oranges, skin off, sliced thinly
- Red grapefruit (mine were not pink enough so I omitted them)
For the syrup:
- Star Anise (I used about 4 stars which gave a strong flavor)
- 1 cup of sugar
- 1/2 cup of water
- Juice of 2 oranges
Put all the ingredients together and simmer over medium-heat until liquid is reduced. Cool and serve on/on the side of the salad.
My Personal Comments:
- It makes a great summer dessert as well.
- You can pretty much use any citrus fruits you have available.