Yield: 8 Servings
|8 \N||Whole navel oranges|
|1⅓ cup||Sugar; granulated|
|1 cup||Dry while wine|
|2½ tablespoon||Dry white wine|
|2½ tablespoon||Grand Marnier|
Remove coloured part of orange and lemon peel with a vegetable peeler cutting from top to bottom to obtain about ½"x3" strips. Slice lengthwise into very thin julienne. Set lemons aside for another use. Trim tops and bottoms from oranges. Cut away any pith. Set oranges on platter.
Bring water to a boil in medium sauce pan. Add peel and boil 5 minutes.
Drain in colander. Transfer to heavy non-aluminum 2-3 qt. sauce pan Add sugar with 1 cup wine. Place over medium-low heat and cook until sugar dissolves swirling pan occasionally. Increase heat to high and boil until syrup becomes medium caramel colour. Remove from heat and stir in liqueur with remaining 2½ tbsp. wine.
Pour syrup over oranges. Using fork mound peels atop oranges, distributing remaining peels in syrup around fruit.
For a buffet halve and slice the oranges. Not as dramatic but tastes the same.
Serve at room temperature or chilled.
July12/97 Note: I used the ingredients as above except for the Grand Marnier - I used one tiny single serving size bottle. The sauce had a good flavour but was too sweet. Next time reduce sugar.
July 15/97 Note: See similar Cooking Live recipe for Poached Oranges.
Posted to MC-Recipe Digest V1 #674 by Peg Baldassari <Baldassari@...> on Jul 16, 1997