| 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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