Love and Spices:
Spiced orange delight

A simple dish that can be topped with fresh mint and pomegranate

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices cookbook - WestmountMag.ca

Love and Spices, a beautifully illustrated English-language cookbook by Monique Singer, offers unique recipes for cooking with spices, from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each of her recipes.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Spiced oranges with orange blossom water

This simple dish can be enhanced with fresh mint and pomegranate to add some texture and an extra burst of flavour.”

Preparation time: 15 min | Yields: 4 to 6 servings

4 navel oranges
4 to 6 scoops passion fruit sorbet, optional
4 tsp honey
4 tbsp orange blossom water
2 tbsp mineral water
1 tsp red peppercorns
A few mint leaves

In a small bowl, whisk together honey, mineral water and orange blossom water.
Add the red peppercorns and combine. Let stand for 30 minutes to infuse.
Worth mastering this technique for removing both the peel and bitter pith:
Cut and remove a thin slice of the peel and pith on both ends to expose the fruit.
With a sharp serrated knife, work around the orange using a sawing motion.
Remove the coloured peel and the white pith as you go, leaving each fruit round and nicely shaped.
Work over a bowl to catch the juices then slice.
Place them on a serving plate in a fan shape.
Slowly pour over the infused orange blossom mixture.
Refrigerate until ready to serve.
Garnish with mint leaves and a few red peppercorns.
You can serve with a scoop of sorbet.

You may also substitute watermelon slices drizzled with 2 to 3 tablespoons of orange blossom mixture.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion list is her attraction to spices, their benefits, and the distinctive flavours they bring to all dishes. LinkedIn