Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 larges | Oranges |
| ½ cup | Sugar |
| 1 cup | Dry white wine |
| ⅔ cup | Orange juice |
| ½ cup | Tawny port |
| ¼ cup | Grand Marnier |
SOURCE: AUSTRALIAN VOGUE WIN
Peel the oranges, removing all the white pith. Cut the oranges in halves. Cut the peel in fine strips about the size of a matchstick and boil in water for 5 minutes. Bring the sugar, wine and orange juice to the boil in a small saucepan. Drain the orange peel and cook in the syrup until the strips become transparent and caramelised.
Take care that the mixture does not burn. To serve: put oranges into a serving dish and place caramelised orange peel in little heaps on top of oranges. Mix the port, Grand Marnier and left-over syrup together and pour over the oranges. Jocelyn van Heyst. Bon-Appetit, Exec.Chef. Magnus Johansson
Submitted By SHERREE JOHANSSON On 09-28-94