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Name: Chilled Mandarine Slices Scented with Orange-Flower Water
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Orange flower water; Icing sugar; 6 lg Mandarines; Stephen Ceideburg

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INGREDIENTS

2 tb Orange flower water
Icing sugar
6 lg Mandarines
Stephen Ceideburg

Servings

INSTRUCTIONS

This fruit salad couldnt be simpler or more delicious after a rich main course. Orange-flower water can be bought in Greek and Lebanese food stores. Zest 2 large or 4 small mandarines, peel 4 large or 8 small without segmenting them and remove as much pith from the fruit as possible. Slice into rounds, removing the pips, and overlap the slices in a serving dish, conserving any juice. sprinkle with the zest and about 2 tablespoons orange-flower water, dust with icing sugar, cover with cling film and leave to macerate in the refrig- erator for a couple of hours. Taste the juices and adjust if necessary with sugar or a little lemon juice. Chill again and serve. Posted by Stephen Ceideburg From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93. Courtesy, Mark Herron. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

NOTES

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Chilled Mandarine Slices Scented with Orange-Flower Water

2 tb Orange flower water
 Icing sugar
6 lg Mandarines
 Stephen Ceideburg

This fruit salad couldnt be simpler or more delicious after a rich main  course. Orange-flower water can be bought in Greek and Lebanese food  stores.    Zest 2 large or 4 small mandarines, peel 4 large or 8 small without  segmenting them and remove as much pith from the fruit as possible. Slice  into rounds, removing the pips, and overlap the slices in a serving dish,  conserving any juice. sprinkle with the zest and about 2 tablespoons  orange-flower water, dust with icing sugar, cover with cling film and leave  to macerate in the refrig- erator for a couple of hours. Taste the juices  and adjust if necessary with sugar or a little lemon juice. Chill again and  serve.    Posted by Stephen Ceideburg    From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93.  Courtesy, Mark Herron.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition

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Serving Size: 1 Serving (4g)
Recipe Makes: 4 Servings

Calories: 29
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.2mg		0 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 7.5g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 29

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