Oranges in liqueur (arance al liquore)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Orange, zest of, thinly sliced | |
| 6 | larges | Oranges |
| ½ | cup | Chopped walnuts |
| 2 | tablespoons | Butter |
| ⅓ | cup | Sugar |
| ¼ | cup | Cointreau (or other orange flavored liqueur), |
| Or brandy | ||
| 1 | Orange, juice of | |
| NO-ALCOHOL VARIATION: | ||
| 1 | large | Lemon, juice of- instead of the butter and liqueur |
Directions
Servings: 4 to 6
DIRECTIONS: Fill a small saucepan one-third full with water. Bring water to a boil. Add orange zest and boil 3 to 5 minutes to reduce bitterness. Drain and dry well with paper towels. Cut ends off oranges. Set each orange on a cutting board and slice off peel, making sure to remove all white skin. Cut oranges into slices about ⅓ inch thick. Remove seeds. Arrange orange slices slightly overlapping on a large platter or in individual dishes. Sprinkle oranges with walnuts and set aside. Melt butter in a small saucepan.
Stir in sugar, orange zest and Cointreau or brandy. Stir over medium heat until sugar is dissolved. Add orange juice. Cook, stirring occasionally, until sauce is a medium-thick consistency. Spoon over oranges and serve.
Variation: Arrange sliced oranges on a platter or individual dishes and sprinkle with walnuts. Squeeze the juice of 1 large lemon over oranges and sprinkle with ⅓ cup sugar. Chill 20 to 30 minutes and serve.
Source: Northern Italian Cooking by Biba Caggiano ISBN# 0-89586-119-4 From: Sallie Austin