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
- Cut the skin and pith from each orange; then slice each into thirds.
- Remove and discard the seeds.
- In a small bowl, whisk together the pomegranate molasses, honey and orange-blossom water.
- Lay orange slices on a large white platter.
- Sprinkle with dates, pomegranate seeds and pistachios.
- 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)