| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Desserts | 4 | Servings |
INGREDIENTS
| 1 | Orange, zest of, thinly sliced | |
| 6 | lg | Oranges |
| 1/2 | c | Chopped walnuts |
| 2 | tb | Butter |
| 1/3 | c | Sugar |
| 1/4 | c | Cointreau (or other orange flavored liqueur), |
| Or brandy | ||
| 1 | Orange, juice of | |
| NO-ALCOHOL VARIATION: | ||
| 1 | lg | Lemon, juice of- instead of the butter and liqueur |
INSTRUCTIONS
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 1/3 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 1/3 cup sugar. Chill 20 to 30 minutes and serve. Source: Northern Italian Cooking by Biba Caggiano ISBN# 0-89586-119-4 From: Sallie Austin From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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