Saturday, July 19, 2008
Tunisian Fruit Salad With Orange Butter Sauce
As you can see, all it is is slices of oranges, diced dates and chopped (or whole) pistachios. The sauce is very French though. I don't know if it is because Tunisia was once a French colony or if it was my grandmother's own French touch which was thrown in, but it really doesn't matter as long as our palates love it.
Here's how to make the Orange Butter Sauce for 2-3 people
1/2 a stick of butter
1/4 cup of sugar
Juice of 1 orange
Grated zest of 1 orange
Juice of 1 lemon
Grated zest of 1 lemon
2 Tablespoons of Grand Marnier
2 Tablespoons of dark Jamaican Rum
Make sure your orange and lemon skins are free of wax before zesting (finely grated).
In a skillet, melt the butter and add all the liquids and sugar. Simmer and let bubble up. You can also flambe (flambe how-to) your sauce to remove all traces of alcohol. Remove from heat and stir in grated zest. Serve over the orange slices, dates and pistachios.
Visit Mercedes for more participants in Scrumptious Sunday.
Have you heard about the Need to Knead Bread Roundup? Tamy of 3 Sides of Crazy, another Scrumptious Sunday regular and I are co-hosting this bread Roundup on October 15th. We will roundup all types of bread recipes. We already have a number of people signed up and it promises to be great. You are all invited to participate. We would love it if you would join us, and we would love it if you would help us spread the word by putting this button in your sidebars or even writing a short post about the roundup.
Many thanks in advance! :-)