| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Navel oranges |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Water |
| 3 |
tb |
Grand Marnier or other orange-flavored liqueur |
| 20 |
|
Shelled natural pistachios; chopped, (about 3 tablespoons) |
INSTRUCTIONS
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, 1998
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