Herb-Kissed & Healthy: Poached Blood Oranges With Rose Petals

Simple, fragrant dishes call to the senses and evoke the ancients.

April/May 2001
By Elaine Gavalas  
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Serves 2

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Greeks consider desserts flavored with roses an exquisite delicacy. Four unpeeled black or green figs may be substituted for the blood oranges.

• 1/4 cup loosely packed, fragrant, organic fresh rose petals
• 2 cups water
• 1 teaspoon rose flower water
• 2 tablespoons honey
• 2 blood oranges, peeled
• Organic rose petals, for garnish

Remove and discard the white tip from each rose petal, then gently wash the petals. Place the rose petals, water, rose water, and honey in a deep 2-quart saucepan over high heat. Bring to a boil, stirring to prevent the petals from sticking, then add the figs. Reduce the heat to low and gently simmer the blood oranges, covered, until tender and until the liquid is syrupy, about 10 to 15 minutes. Transfer the blood oranges to a serving dish. Pour the liquid over the blood oranges. Garnish with organic rose petals. Serve hot or cold.

Click here for the original article, Herb Kissed & Healthy: Greek Cuisine.
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