orange blossom water

While most of you would rather eat black figs, I love all figs equally and will jump at the chance to try something new with them. This weekend, on a lovely Fall afternoon, I preheated my oven and got to work baking my first fig tart with both Calimyrna and black mission figs.

Making a crust can be a nerve-wracking experience, but this one is incredibly easy. The addition of vanilla extract really enhances the crust's flavor. While it is a simple recipe, it's time-consuming since the crust must be precooked before you assemble the tart.

Once the crust is cooked, just quickly arrange the figs and carefully pour in the fragrant orange blossom custard. If you can't find orange blossom water at your local market, you can order it online, or substitute orange zest. The finished tart is perfect with its flaky crust, creamy custard, and slightly caramelized figs. Fig season is fleeting, so get the recipe now.

Now that Party's cleared up the mystery around one foreign spirit, Pimm's, I'm going to attempt to demystify another mixer — orange flower water.

A delicate flavoring used in desserts, drinks, and other dishes, orange flower water is a natural extract made from distilling orange blossoms from bitter orange or Seville orange trees. Sometimes known as orange blossom water, it has a delicate yet powerful, jasmine-like scent. The flavoring can be categorized into two different genres — French flower water and Middle Eastern flower water. The French version (like the venerated Provençal brand A. Monteux pictured here) is perfumed and floral, while the Middle Eastern kind is brighter with citrusy notes.

Orange blossom water can be used to enhance the flavor of cocktailsm such as the Ramos Gin Fizz and is an ingredient in true orgeat. It's also a key component in some madeleines, cakes, and cookies. Drops may be used to flavor hot water, a common practice in the Middle East, or other desserts like fruit salad and ice cream. How do you make the most of orange flower water?

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