This slightly bolder version of the classic dessert Oranges with Orange Flower Water
and Cinnamon (page 190) substitutes ginger and aniseeds for the cinnamon. I first tasted
it at Dar Nour in Tanger. Soak the raisins only long enough to soften them. They should
not be allowed to get pasty and pruney. Prepare the dessert before the meal to give the
oranges time to chill and the flavors to meld.
Scant 1⁄4 cup/30 g golden raisins
4 plump Valencia oranges
Superfine sugar for sprinkling
1⁄4 tsp aniseeds
Ground ginger for dusting
4 sprigs fresh mint for garnishing
In a small mixing bowl, soak the raisins in tepid
water for 5 minutes to soften; drain.
Trim off the top and bottom ends of the
oranges and reserve. Peel the oranges with
your fingers, removing as much of the white pith
around the fruits as possible. Cut each orange
crosswise into five or six slices about B⁄c in/12 mm
thick. Divide among four dessert plates, overlapping
the orange slices as little as possible.
Squeeze the juice from the reserved ends
over the slices. On each slice, sprinkle one pinch
of sugar and five or six aniseeds. Dust each plate
with two pinches of ginger and scatter a scant
1 Tbsp raisins over each serving. Cover and refrigerate
until well chilled. Garnish with the mint
sprigs and serve.