Oct 10, 2008

Rose Water Fruit Salad

Picture obtained from a google search.

This is another Moroccan recipe I learned from a friend who spent some time there. It’s the perfect end to a complex spicy Moroccan dinner, like my Saffron Chicken with couscous, or tagines.

Rose Water Fruit Salad (serves 6)
• 1 1/2 cups water
• 1/2 cup sugar
• 1 cinnamon stick, broken in half (can substitute ground cinnamon)
• 1 teaspoon rose water
• 1 can mandarin oranges
• Blueberries
• Raspberries and/or blackberries
(any fruit you have on hand works with this – just experiment to find what you like best)

Stir 1 1/2 cups water and sugar in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant 1 cup, about 10 minutes. Mix in rose water; cool.
Put berries and mandarin orange pieces in small individual bowls, and spoon syrup over them.

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