Brandied orange compote - country living

Yield: 6 servings

Measure Ingredient
6 mediums (about 2 lb) navel oranges
1 can (12-oz) frozen white grape-juice concentrate
¼ cup Brandy
1 \N 4-inch stick cinnamon
1 teaspoon Vanilla extract

1. With vegetable peeler, cut 2½- by ¾- inch strips of peel (orange part only) from 2 oranges. Stack 3 or 4 strips and cut peel lengthwise into 2 ½-by ⅛-inch strips. Repeat to cut remaining peel into strips. In 1-quart saucepan, heat 1 inch water to boiling.

Add strips and boil 1 minute. Drain and repeat to blanch the strips again to rid them of their bitterness.

2. Meanwhile, with knife, cut white part, or pith, off the 2 peeled oranges. With remaining 4 oranges, cut off peel with the pith to expose the orange flesh. Discard peel. Place peeled oranges in a deep small bowl; set aside.

3. Drain blanched orange strips, finse with cold water, and place over peeled oranges. In same saucepan, heat frozen undiluted juice concentrate, brandy, and cinnamon just to boiling over medium heat.

Remove from heat. Stir vanilla into juice mixture. Pour over peeled oranges. Cover and refrigerate 1 hour to marinate the fruit, turning oranges occasionally.

4. Just before serving, remove and discard cinnamon stick. Transfer oranges and their syrup to compote dish or individual serving bowls.

Serve with fruit knives and forks.

Nutritional information per scrving-protein: 1 gram; fat: . 1 gram; carbohydrate: 43 grams; fiber: 3 grams; sodium: 1 milligram; cholesterol: 0 milligram; calories: 233.

Country Living/March/93 Scanned & fixed by DP & GG

Similar recipes