Orange in Syrup (Som nai Nam-Chuem)

Fresh Thai tangerines have a highly aromatic thin greenish-yellow peel and are refreshingly sweet when ripe, perfect when served as fresh fruit or as a juice or cocktail mixer. To make the most of its delicate refreshing taste, oranges are served in a very light syrup on crushed ice.

Ingredients:

• 4 oranges
• 1 cup sugar
• 2 cups flower water
• 1tsp/5ml flowers flavor

Preparation:

1. Peel and segment the oranges, ensuring that no pits, pith or skin remain. Put the segments in a glass dish and set aside.
2. In a small saucepan, bring the sugar and water gently to the boil, stirring occasionally.
3. Boil for 15 minutes, until it is the consistency of a thin syrup.
4. Add the flowers flavor and stir to blend.
5. Pour the syrup over the orange segments and turn of the stove, let it cool.
6. Pour in a serving bowl, top with ice and serve cold.

Note: can use for orange cake or keep it in the freeze until need.

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Recently I was strolling through the aisles of Planet Organic, one of the specialty organic stores in town. It's an interesting place to go for unique and hard to find ingredients such as cocoa nibs or agave syrup, but also for inspiration, not to mention all of the top-notch organic produce. One thing I happened upon last trip was some Blue Cornmeal. Hmmm... interesting. The package says it

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