Name: Oranges in Caramel
Ingredients: 180 g Caster sugar; 150 ml Water; 4 lg Thin-skinned oranges; 10 ml Cointreau or Grand Marnier; Whipped cream; Red berry fruit; Mint sprigs

The idea of being on fire for Christ will strike some people as dangerous emotionalism. 'Surely,' they will say, 'We are not meant to go to extremes? You are not asking us to become hot-gospel fanatics?' Well, wait a minute. It depends what you mean. If by 'fanaticism' you really mean 'wholeheartedness,' then Christianity is a fanatical religion and every Christian should be a fanatic. But fanaticism is not wholeheartedness, nor is wholeheartedness fanaticism. Fanaticism is an unreasoning and unintelligent wholeheartedness. It is the running away of the heart with the head. At the end of a statement prepared for a conference on science, philosophy and religion at Princeton University in 1940 came these words: 'Commitment without reflection is fanaticism in action; but reflection without commitment is the paralysis of all action.' What Jesus Christ desires and deserves is the reflection which leads to commitment and the commitment which is born of reflection. This is the meaning of wholeheartedness, of being aflame for God.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Dairy, Fruits		Ideal, Home, Cooks	4	servings

INGREDIENTS

180	g	Caster sugar
150	ml	Water
4	lg	Thin-skinned oranges
10	ml	Cointreau or Grand Marnier
		Whipped cream
		Red berry fruit
		Mint sprigs

INSTRUCTIONS

TO DECORATE
In a small heavy pan, gently dissolve the sugar in half the water. Stir if
necessary. Turn up the heat and bubble the syrup until it turns to caramel
(no more than 190C). Brush the sides of the pan with water to prevent
crystals forming as it boils and do not stir once the sugar has dissolved.
Pour a little caramel on to a lightly oiled tray or non-stick baking paper,
to use later as a decoration. Cover your hand with a cloth and pour the
remaining water into the hot caramel. Leave to cool and add the liqueur.
Pare the zest from one orange, cut into needle-like shreds and blanch for
2-3 minutes. Drain. Remove the peel and pith from the oranges. Slice almost
through into rounds, and pierce with a cocktail stick to hold the shape, or
remove as segments from the membrane.
Serve the oranges on a plate flooded with the caramel sauce. Decorate with
your choice of cream, berries, mint, cracked set caramel or shreds of zest.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Do you have PEACE in your life? Trust in God.”