Yields 1½ cups

Here I've taken a standard crème anglaiseand infused it with fresh ginger, giving the sauce a slightly piquant flavor. This sauce is equally tasty over gingerbread or sponge cake.

Fresh Oranges in Rose Water

8 oranges

3 cups water

1½ cups sugar

4–6 teaspoons rose water

  1. Peel and segment the oranges. Place them in a bowl, cover, and set aside in the refrigerator.
  2. In a saucepan, bring the water and the sugar to a boil over mediumhigh heat. Boil gently for 15 to 20 or until the mixture becomes syrupy. Remove from heat and stir in the rose water. Let cool to room temperature and then refrigerate.
  3. To serve, place orange segments in individual dessert cups. Pour rose water syrup over the top.

illustration Rose Water

Rose water is a subtle flavoring agent made from distilling the oil of rose petals. The oil is then infused into water. It can be found in specialty food shops.