Macerated Oranges with Dates and Pistachios
- 2 oranges
- 1/2 teaspoon orange blossom water
- 12 Medjool dates
- 2 cups salted pistachios, in the shell
1. Section the oranges by slicing off peel and cutting away each section from the membrane. Place in a medium-size serving bowl. Add orange blossom water and toss to coat. Cover and refrigerate until ready to use.
2. Serve the dates and nuts on a platter alongside the bowl of chilled oranges.