Blood Oranges with Rose Water & Pistachios

Rose water adds subtle floral notes to the agave syrup that's drizzled over blood orange rounds in this recipe. If you prefer to skip it, vanilla extract is a delicious substitute.

Stacey Ballis
EatingWell Magazine, December 2021

Gallery

Credit: Victor Protasio

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Slice ends off oranges. Using a sharp knife, remove and discard the peel and white pith. Cut the oranges crosswise into 1/4-inch-thick slices. Remove any seeds. Arrange the slices on a platter, overlapping slightly.

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  • Mix agave syrup with rose water (or vanilla) in a small bowl. Drizzle over the oranges and sprinkle with pistachios (or almonds).

To make ahead

Refrigerate sliced oranges and syrup mixture separately for up to 3 days.

Tip

A bottle of rose water should last a very long time because a little goes a long way. It is made by distilling rose petals in water to release their essence and is used throughout the Middle East and Mediterranean in sweets like baklava and in drinks. Find it in well-stocked grocery stores and gourmet markets.

Nutrition Facts

Serving Size:
2/3 cup
Per Serving:
122 calories; fat 3g; sodium 15mg; carbohydrates 22g; dietary fiber 4g; protein 2g; sugars 16g; vitamin a iu 308IU; potassium 62mg.
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