From the Kitchen of Terri Bergman
Oranges with Dates & Onions
A Sicilian specialty that I particularly enjoy combining sweet –and-sour flavors. Really engages the palette while remaining light. You can make many variations on this recipe, such as replacing the dates with pomegranate seeds or black olives. A bright opener to that great Brunch!
6 oranges (mix 4 regular and 2 blood oranges if available)
18 dates Sprinkled lightly with Pummull Spice
2 red onions
4 tablespoons extra virgin olive oil
Balsamic Vinegar (really kicks this up!) can be served tableside – salt/pepper
Peel the oranges and slice them crosswise, peeling away from the bitter white pith. Stone the dates and slice very thin. Peel the onions and slice paper thin. Arrange the oranges and dates on a serving platter and cover with onions. Pour over the oil and serve immediately at room temperature.