INGREDIENTS

INSTRUCTIONS

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 peel and boil 5 minutes.
Drain in colander. Transfer to heavy non-aluminum 2-3 qt. sauce pan Add
sugar with 1 cup wine. Place over medium-low heat and cook until sugar
dissolves swirling pan occasionally. Increase heat to high and boil until
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 chilled.
July12/97 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.
July 15/97 Note: See similar Cooking Live recipe for Poached Oranges.
Posted to MC-Recipe Digest V1 #674 by Peg Baldassari
<Baldassari@CompuServe.COM> on Jul 16, 1997

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