© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Cookgirl
For the test recipe I used one of my favorite summertime fruits: white peaches. Fresh from the garden lemon verbena garnished the fruit beautifully! From The Arabian Delights. Try other seasonal fruits: watermelon/honeydew, nectarines, cara cara oranges, blood oranges, etc.
6 peaches, pit removed from peaches or 6 oranges, peeled and pith removed
orange blossom water — Do not omit!
For an Optional Garnish:
fresh mint or fresh lemon verbena
Slice the fruit and arrange on a pretty serving platter. Sprinkle fruit with a splash of orange blossom water — about ½ tablespoon, ground cinnamon and powdered sugar. Cover and set aside to allow flavors to intensify. You can refrigerate the fruit but should serve at room temperature.
Just before serving, add another sprinkle of powdered sugar and garnish with fresh herbs of choice such as lemon verbena or fresh mint.