Orange & Pistachios with Wild Sumac
Quick, easy yet subtly impressive!
- For the orange blossom syrup:
- 125ml water
- 100g sugar
- 1/4 teaspoon Arabica Orange Blossom WaterBuy online
- For the confit orange zest :
- 1 large orange
- For the salad:
- 4 Large seedless oranges
- 50g Pistachio kernels
- 1/4 teaspoon Arabica Wild Sumac Buy online
To prepare the orange zest confit:
Wash the large orange and then finely pare using a swivel vegetable peeler. Using a small sharp knife carefully remove any remaining pith and then cut the zest into thin long julienne strips. Blanch the orange zest in boiling water for 2 minutes, remove, drain and leave to one side.
To prepare orange blossom syrup with confit orange zest:
Put the sugar and water into a heavy-based saucepan and heat slowly until the sugar is completely dissolved, stirring occasionally. Add the blanched julienne strips of orange zest and boil for 3 minutes. Remove from the heat and allow the syrup to cool for 5 minutes before adding the orange blossom water. This is crucial as you don’t want to damage the delicate aromas of the orange blossom water by adding it to the syrup when its too hot. Leave to cool and refrigerate .
The really easy bit:
Peel the 4 seedless oranges and with a small sharp paring knife remove any remaining pith before slicing into thin rounds.
Arrange the oranges on a plate and spoon over a couple of tablespoons of orange blossom syrup making sure you don’t miss the beautiful strips of confit zest which add to the subtle textures of the dish. Liberally garnish with pistachio kernels and sprinkle with Wild Sumac.
This summery fruit salad is delicious on its own but as summer kicks off look out for our mascarpone sorbet recipe. We’ll try to get it online by July
For the Orange blossom Syrup:
If you have the time try and do this a few days in advance, you’ll benefit from a more colourful and aromatic syrup. The syrup will store in an airtight jar in the fridge for up to a month.