Imagine a hot summer’s day under the blazing Moroccan sun. You’re hungry and thirsty — and all you have to do is reach up and pick a beautiful orange from the tree. What pure delight! Choose the best oranges you can find: sun-ripened, juicy and fragrant.
The only technique you need to master for this recipe is how to make orange suprêmes — but don’t worry, it’s easier than it sounds. Just make sure your knife is sharp!
Ingredients (serves 2)
- 3 oranges
- 2 tbsp orange blossom water
- 1 tbsp ground cinnamon
- A few fresh mint leaves
Instructions
- Cut the top and bottom off each orange.
- Stand each orange upright and carefully cut away the peel and white pith with a sharp knife, following the curve of the fruit.
- To make suprêmes from 2 of the oranges: slide your knife along the side of each membrane, then cut on the other side to free each segment cleanly. Collect the juice.
- Squeeze the juice from the third orange and mix it with the orange blossom water.
- Arrange the orange segments beautifully on a plate in a circle or rosette pattern.
- Drizzle the orange blossom syrup over the top, then dust generously with ground cinnamon.
- Garnish with fresh mint leaves. Refrigerate for 30 minutes before serving.
بالصحة! 🍊🇲🇦 (Bssaha — Bon appétit in Moroccan Arabic!)
Tip: This dessert is incredibly versatile — add a handful of pomegranate seeds or finely chopped dates for a more elaborate presentation.