| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Canadian |
Desserts |
6 |
Servings |
INGREDIENTS
| 10 |
|
To 12 oranges (navel or |
|
|
Jaffa) |
| 2 |
tb |
Powdered fruit sugar |
| 1/3 |
c |
Cointreau or other orange liqueur |
| 2 |
oz |
Semisweet or bittersweet chocolate, grated |
INSTRUCTIONS
With a sharp knife or your fingers, peel oranges, removing all the pith
(white part); section oranges and place in bowl with sugar and Cointreau,
stirring gently. Marinate at room temperature or in the refrigerator until
serving time. Served at room temperature, oranges have more flavor; served
cold, they are more refreshing.
Just before serving, spoon oranges into serving dishes and sprinkle with
chocolate. Makes 6 servings. Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Canadian Living Entertaining Cookbook
Special.
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar
28, 1999
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