Blood Oranges With Pomegranate Molasses

• 16 blood oranges
• 3/4 cup pomegranate molasses
• 1/2 cup honey
• 1 tablespoon orange-blossom water
• 16 dates, pitted and chopped
• Seeds from 1 pomegranate
• 1/2 cup unsalted pistachio nuts, chopped
• 1/4 cup chopped mint

1. Cut the skin and pith from each orange; then slice each into thirds.
2. Remove and discard the seeds.
3. In a small bowl, whisk together the pomegranate molasses, honey and orange-blossom water.
4. Lay orange slices on a large white platter.
5. Sprinkle with dates, pomegranate seeds and pistachios.
6. Pour the molasses mixture over top, sprinkle with mint and serve.

oranges, pomegranate molasses, honey, orangeblossom water, dates, pomegranate, unsalted pistachio nuts, mint

Taken from cooking.nytimes.com/recipes/7831 (may not work)