INGREDIENTS

INSTRUCTIONS

From: Lydia Visco <lvisco@u.washington.edu>  Date: Mon, 30 Aug 1993
12:35:55 -0700 (PDT)  From Elle Magazine, unknown issue and volume:
Preparation: 30 minutes.  Cooking: 10 minutes.  With a grater, zest the
limes before juicing them.  Set aside.  In a  saucepan, heat 2 1/4 cups
of the orange juice, 2 1/4 cups of the lime  juice, and 1/4 cup of the
powdered sugar. Add the gelatin to the hot  mixture, stirring until it
is completely dissolved.  Peel the oranges and separate into sections.
Remove the skin from the  orange sections and arrange them neatly in
the bottom of a  9-by-6-by-3-inch terrine.  Cover the orange sections
with the gelatin  mixture, and place the container in the freezer just
until the  gelatin begins to set. [Then place in the refrigerator to
continue  the gelling process, I assume.]  Prepare the sauce by
combining the rest of the orange juice, lime  juice, and sugar. Heat
the mixture, stirring continuously, until it  has reduced by 1/2 and
the sauce becomes thick. Allow to cool.  Lace the sauce with Grand
Marnier to taste.  Unmold the terrine onto a  serving dish, then cut
the dessert into slices.  Cover each slice  with the sauce; garnish
with fresh mint and the lime zest.  Serves 6  to 8.  Note:  I've never
tried this recipe, but it sounds like a nice,  light, warm weather
dessert.  REC.FOOD.RECIPES ARCHIVES  /DESSERTS  From rec.food.cooking
archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 182
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 367.6mg
Potassium: 730.3mg
Carbohydrates: 41.8g
Fiber: 3.1g
Sugar: 26.3g
Protein: 3.8g