orange salad with sliced apples and pistachios
arance in insalata con mela e pistacchi
- 1/2 cup unsalted shelled pistachios
- 3/4 cup sugar
- 1 cinnamon stick
- 6 whole black peppercorns
- 5 whole anise seeds
- 2 Granny Smith apples
- 4 navel oranges
- Fine sea salt
SPECIAL EQUIPMENT: an adjustable-blade slicer; parchment paper
Heat oven to 325º with rack in middle. Spread nuts on a baking sheet. Bake until fragrant and lightly golden, about 5 minutes. Cool on a wire rack.
Meanwhile, in a medium saucepan, bring 1 3/4 cups water to a boil. Add sugar, cinnamon stick, peppercorns and anise; continue to boil, stirring frequently, until sugar has dissolved, about 5 minutes. Remove syrup from heat; cover to keep warm.
Cut apples in half lengthwise; core halves. Very thinly slice apples, preferably using an adjustable-blade slicer. Submerge slices in syrup and cover with a parchment round; let stand for 20 minutes.
Using a sharp paring knife, cut peel and white pith from oranges, then cut each section of fruit away from membranes, cutting as close to membranes as you can, and place sections in a bowl. Squeeze juice from membranes into bowl; discard membranes.
Drain apple slices; arrange on a serving platter. Arrange orange sections on top. Drizzle with juices from bowl, then sprinkle with nuts and generous pinch salt. Serve immediately.
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