ORANGES IN FRAGRANT SYRUP
Steps:
- 1. Using a vegetable peeler remove the zest from the oragnes. Cut away all traces of the bitter white pith. Cut the orange zest into thin, narrow strips. Separate the oranges into segments by carefully cutting between the membranes with a sharp knife. Put the segments into a bowl, cover and refrigerate. 2. Bring a saucepan three fourths full of wather to a boil, add the orange zest and boil for 3-5 minutes. Drain and refresh in cold water. Drain and set aside. 3. In a saucepan combine the sugar, the water, cinnamon stick and honey and bring to a boil over high heat. Cook briskly until a very thick syrup forms, about 230F on a candy thermometer. Remove from heat. 4. Remove and discard the cinnamon stick. Stir in the reserved orange zest and the orange flower water. Poor the syrup over the orange segments, re-cover and chill for about 4 hours. 5. To serve, transfer to individual plates. Sppon the syrup with the zest over the top.
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