Yield: 1 Servings
|2 \N||Navel oranges|
|3 tablespoons||Grand Marnier or other orange-flavored liqueur|
|20 \N||Shelled natural pistachios; chopped, (about 3 tablespoons)|
Can be prepared in 45 minutes or less.
With a vegetable peeler remove zest from oranges in strips (about 2 by ½ by ¼ inches) and in a small heavy saucepan simmer strips in water to cover 10 minutes.
With a sharp knife cut a slice from top and bottom of each orange to expose flesh and arrange, a cut side down, on a cutting board. Cutting from top to bottom, remove peel and pith. Cut oranges crosswise into ¼-inch-thick slices and arrange on 2 dessert plates.
Drain zest in a sieve and return to pan. Simmer zest with sugar and ½ cup water over moderately low heat 10 minutes, or until zest is translucent and syrup is thickened. Add liqueur and simmer 1 minute.
Arrange candied zest decoratively on and around orange slices and top with syrup. Sprinkle oranges with pistachios.
Gourmet January 1997
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 26, 1998