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Oranges in Liqueur (Arance Al Liquore)

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CATEGORY CUISINE TAG YIELD
Grains Italian Desserts 4 Servings

INGREDIENTS

1 Orange, zest of, thinly sliced
6 lg Oranges
1/2 c Chopped walnuts
2 tb Butter
1/3 c Sugar
1/4 c Cointreau (or other orange flavored liqueur),
Or brandy
1 Orange, juice of
NO-ALCOHOL VARIATION:
1 lg Lemon, juice of- instead of the butter and liqueur

INSTRUCTIONS

Servings: 4 to 6
DIRECTIONS: Fill a small saucepan one-third full with water. Bring water to
a boil. Add orange zest and boil 3 to 5 minutes to reduce bitterness. Drain
and dry well with paper towels. Cut ends off oranges. Set each orange on a
cutting board and slice off peel, making sure to remove all white skin. Cut
oranges into slices about 1/3 inch thick. Remove seeds. Arrange orange
slices slightly overlapping on a large platter or in individual dishes.
Sprinkle oranges with walnuts and set aside. Melt butter in a small
saucepan. Stir in sugar, orange zest and Cointreau or brandy. Stir over
medium heat until sugar is dissolved. Add orange juice. Cook, stirring
occasionally, until sauce is a medium-thick consistency. Spoon over oranges
and serve.
Variation: Arrange sliced oranges on a platter or individual dishes and
sprinkle with walnuts. Squeeze the juice of 1 large lemon over oranges and
sprinkle with 1/3 cup sugar. Chill 20 to 30 minutes and serve.
Source: Northern Italian Cooking by Biba Caggiano ISBN# 0-89586-119-4
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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