Oranges And Pineapple With Orange Flower Water And Mint Recipes

Steps:

• Bring sugar, water, and 1 cup mint to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and let steep, covered, 10 minutes.
• Pour syrup through a sieve into a large serving bowl, pressing on and discarding mint, and cool syrup.
• Cut peel and white pith from oranges with a sharp knife. Holding oranges over bowl of syrup to catch any juices, cut sections free from membranes, letting them fall into syrup, and squeeze membranes to extract as much juice as possible. Stir in pineapple, kiwis, and small mint leaves.

Steps:

• Place 8 cups water in a pitcher or large bowl. Add pineapple and mint leaves. Refrigerate at least 3 hours before using. Keep refrigerated up to 2 days. Strain before serving.

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

Steps:

• Whisk first 4 ingredients in large glass baking dish. Peel pineapple; cut crosswise into 6 rounds. Remove core; discard. Add pineapple to dish; turn to coat. Cover with plastic wrap; let stand at room temperature at least 1 hour and up to 2 hours.
• Prepare barbecue (medium heat). Remove pineapple from marinade (reserve marinade). Grill until golden brown, about 3 minutes per side. Transfer to serving dish. Pour reserved marinade over. Sprinkle with mint. Serve warm or chilled.
• *Sold at liquor stores and in the liquor or specialty foods section of supermarkets.

Steps:

• Preheat a lightly oiled griddle over medium heat.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
• In a small bowl, beat together egg, orange juice, buttermilk, and canola oil. Whisk into the flour mixture. Stir in pineapple.
• Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.