Oranges in cointreau with chocolate
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | To 12 oranges (navel or | |
| Jaffa) | ||
| 2 | tablespoons | Powdered fruit sugar |
| ⅓ | cup | Cointreau or other orange liqueur |
| 2 | ounces | Semisweet or bittersweet chocolate, grated |
Directions
With a sharp knife or your fingers, peel oranges, removing all the pith (white part); section oranges and place in bowl with sugar and Cointreau, stirring gently. Marinate at room temperature or in the refrigerator until serving time. Served at room temperature, oranges have more flavor; served cold, they are more refreshing. Just before serving, spoon oranges into serving dishes and sprinkle with chocolate. Makes 6 servings. Typed in MMFormat by cjhartlin.msn@... Source: Canadian Living Entertaining Cookbook Special.
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@... on Mar 28, 1999