INGREDIENTS

INSTRUCTIONS

Carefully peel the oranges thinly.  Then with a sharp knife remove as
much of the pith and white skin as possible, keeping the oranges
intact. Cut the thin peel into fine strips and cover with the wine.
Put the oranges into an ovenproof dish.  Put a little butter on top  of
each one, pressing it down gently, then sprinkle each one with a
teaspoon of sugar. Put into a 400F oven for 10 minutes or until the
sugar caramelizes. . Meanwhile mix the orange juice with the sugar in
a saucepan and bring to the boil. Lower the heat and let it get
syrupy, without stirring. Add the orange peel and wine mixture and
bring to the boil again, then cook rapidly to reduce and thicken
slightly.   -- Take the oranges from the oven and if not fully
browned, put under a moderate broiler for a few minutes. Pour the
warmed whisky over them and set it alight, over heat. As the flames
die down, add the orange syrup and let it simmer for about 2 minutes.
Serve at once; or it can be served cold.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 123
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 7.6mg
Sodium: <1mg
Potassium: 1.4mg
Carbohydrates: 25.2g
Fiber: 0g
Sugar: 25.2g
Protein: <1g