Oranges & Pomegranates In Kaffir Lime Syrup

Photo: Kristen Fischer

Ingredients

4 oranges, peeled

2 blood oranges, or other citrus

1/2 pomegranate worth of arils

mint leaves

for the Kaffir lime syrup

cup sugar

cup water

2 inches kaffir lime leaves, available your Asian market or 1 stalk of lemongrass, bashe

Preparation

In a small saucepan dissolve the sugar and water. Poach the lime leaves in the syrup for 10-15 minutes. Remove from the heat to cool.

Peel the oranges or other citrus. Slice thinly across the equator of the fruit. Lay the fruit on a platter either neatly or in a random fashion. Remove some of the arils from a pomegranate and sprinkle them on top. Sprinkle with the julienned mint leaves.

Before serving pour the cooled syrup over the fruit.

Enjoy with your company.

Optional: When pomegranates are not available I would top with shaved or small pieces of dark chocolate. Equally delicious!

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About

This is my favorite desert any time of year, but I find it especially pleasing after a holiday meal. Forget the pumpkin pie and cheesecake I much prefer something lighter. Not only is this gorgeous but we eat it as finger food. We are primal like that. Food should be accessible without fussy ostentatious formalities at our table.