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Ingredientes
- 8 whl navel oranges
- 2 lrg Lemon
- 3 c. Water
- 1 1/3 c. Sugar, granulated
- 1 c. Dry while wine
- 2 1/2 Tbsp. Dry white wine
- 2 1/2 Tbsp. Grand Marnier
Direcciones
- Remove coloured part of orange and lemon peel with a vegetable peeler cutting from top to bottom to obtain about 1/2"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 in peel and boil 5 min.
- Drain in colander. Transfer to heavy non-aluminum 2-3 quart. sauce pan Add in sugar with 1 c. wine. Place over medium-low heat and cook till sugar dissolves swirling pan occasionally. Increase heat to high and boil till syrup becomes medium caramel colour. Remove from heat and stir in liqueur with remaining 2 1/2 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 possibly chilled.
- 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.
- Note: See similar Cooking Live recipe for Poached Oranges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 8 servings | |
| Calories 192 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 174mg | 5% |
| Total Carbs 46.11g | 12% |
| Dietary Fiber 2.3g | 8% |
| Sugars 41.62g | 28% |
| Protein 0.95g | 2% |
