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Rose-Soaked Oranges




Source of Recipe


Internet


List of Ingredients




5 navel oranges
4 tsp. sugar
1 lemon
1/2 tsp. rose water
1/2 vanilla bean


Recipe



4 servings

Place one orange on a cutting board and cut a 1/4-inch slice off the top and bottom. Slice the rind and white pith off the orange while you stand the orange on one of its cut ends. Lay the orange on its side and cut it into 1/4-inch-thick rounds using a serrated knife.

As you slice each orange, lay the slices flat in a deep, narrow bowl; after you layer in each orange, sprinkle 1 tsp. sugar on top of the slices. Prepare 4 of the oranges in this manner.

Juice the last orange and the lemon and strain the juice into a bowl. Stir in the rose water and pour over the oranges. Slice the vanilla bean in half lengthwise. Hold each half over the bowl and loosen the seeds with a paring knife, then submerge each half in the liquid. Cover and chill for at least 2 hours (the longer, the better) before serving, gently stirring the slices at least once.