orange salad


Sometimes you need or fancy a dessert but there’s nothing in the house. An orange salad is a great solution.

I peel three or four oranges and remove as much pith as possible. I open the fruit in half and then cut it into slices across the sections. I arrange these on a large flat plate and sprinkle over a little sugar (white or brown) and a few tablespoons of brandy. I cover in film and refrigerate for an hour before serving. You can leave the orange whole but half slices are easier to eat!

For a Moroccan twist, try sprinkling cinnamon and orange flower water instead of sugar and brandy.


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