| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Dessert | 6 | Servings |
INGREDIENTS
| 6 | Seedless oranges | |
| 1/4 | c | Lemon juice |
| 1/3 | c | Sugar |
| 1/4 | c | Cointreau |
| 2 | Sticks cinnamon |
INSTRUCTIONS
1. Zest the skin of the oranges (1/2-IN. wide), then peel the oranges w/ a paring knife, making sure that all of the white part is removed. Cut the oranges in thin horizontal slices and put them in a serving bowl, except for 1 orange. 2. Peel the remaining orange and squeeze the juice into combined lemon juice, sugar, liqueur, orange zest, and cinnamon sticks. Pour the marinade over the sliced oranges and mix. Allow them to marinate in the refrigerator for 2 HRS. Arrange 4 or 5 slices on each plate and top with 2 TBS. of marinade. These delicious oranges provide just the right light sweet to end a meal. In Italy, fresh berries served with a splash of fresh orange or lemon juice and a dusting of sugar is a favorite light dessert. DONATELLO 501 POST ST.;SAN FRANCISCO WINE:MALVASIA DELLE LIPARE From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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