| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | Navel oranges | |
| 1/4 | c | Sugar |
| 1/2 | c | Water |
| 3 | T | Grand Marnier or other |
| orange-flavored liqueur | ||
| 20 | Shelled natural pistachios | |
| chopped about 3 | ||
| tablespoons |
INSTRUCTIONS
1998 Can be prepared in 45 minutes or less. With a vegetable peeler remove zest from oranges in strips (about 2 by 1/2 by 1/4 inches) and in a small heavy saucepan simmer strips in water to cover 10 minutes. With a sharp knife cut a slice from top and bottom of each orange to expose flesh and arrange, a cut side down, on a cutting board. Cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices and arrange on 2 dessert plates. Drain zest in a sieve and return to pan. Simmer zest with sugar and 1/2 cup water over moderately low heat 10 minutes, or until zest is translucent and syrup is thickened. Add liqueur and simmer 1 minute. Arrange candied zest decoratively on and around orange slices and top with syrup. Sprinkle oranges with pistachios. Serves 2. Gourmet January 1997 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26,
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