Moroccan oranges

Yield: 8 servings

Measure Ingredient
8 \N Navel oranges
½ cup Sugar
2 teaspoons Vanilla extract
2 tablespoons Grand Marnier
\N \N Cherries, raspberries or strawberries to garnish

1. Peel the zest from 4 of the oranges. Remove any white and, with a knife, cut he zest into thin, long, julienne strips. Place in a saucepan, cover the zest with cold water, and bring to a rolling boil. Immediately remove from the heat. Drain. Repeat this process 2 more times to remove the bitterness from the orange rind.

2. Return the zest to the pot. Cover with cold water and add the sugar. Bring to a boil, then simmer over medium-low heat until the peel is translucent and the sauce is thick and syrupy, about 40 minutes. Add the vanilla and Grand Marnier. Remove from the heat.

3. Remove any remaining pith and the white membrane from around the oranges. Cut crosswise into ¬-inch-thick slices and place the slices in a glass serving bowl. Garnish with the cherries, raspberries, or strawberries, or serve as is. Serve at room temperature.

Tastes best the day it is made, but can be refrigerated for 1 day.

Return to room temperature before serving.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 258 Submitted By DIANE LAZARUS On 10-05-95

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