| 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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