|1 large||Orange per serving|
|Sugar to taste|
|Confectioner's sugar and|
|Extra orange juice (optional)|
Sometimes folks forget how satisfying oranges can be when served as a dessert.
For each serving peel 1 or 1½ oranges very carefully with a sharp knife, removing all the white pith, and cut them into ⅜" slices.
Sugar them lightly, sprinkle them with orange flavored liqueur and chill them.
In Spain and Mexico the oranges are peeled and sliced as above and arranged in layers in a serving dish. Each layer is sprinkled with confecitoner's sugar and cinnamon. Extra orange juice is sometimes added.
From James Beard's "Theory and Practice of Good Cooking" typed up by Mary Riemerman
Submitted By MARY RIEMERMAN On 04-18-95
Random recipe of the day