The things I come home with from vacation. In my suitcase this time: pine honey, hot Hungarian paprika and… orange blossom water.
Why? I’m not really sure. I’m a sucker for random foodie purchases, though, and the rosewater just seemed kind of boring in comparison. I threw the bottle in my basket and figured I’d make something “dessert-like” with it. Good plan, Rach.
As usual, about a month after returning home and unpacking my rather illogical purchases, I found my bottle of orange blossom water in the back of a kitchen cupboard. Great: now what do I do with it?
You would think that the overwhelming flavor or aroma to orange blossom water would be smack-you-in-the-face citrus, but it’s more complex than that. There’s another layer of flavor that is more aromatic and reminds me of freshly cut herbs. I thought that this herbal quality would make it stand up nicely as a contrast in something sweet – and it really does! So I used the water to flavor this Orange Blossom Cream as a filling for stuffed dates: the combination of creamy filling and chewy date is super satisfying and makes a nice change to the usual savory versions of stuffed dates I make.
If you’re feeling lazy – like I often do – you can skip the stuffing and just dunk the dates into the Orange Blossom Cream like a fruit dip. It is also fantastic on some nice crunchy apple slices. Give it a whirl!
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