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Oriental Oranges (oranges A L’orientale)

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Dessert 12 Servings

INGREDIENTS

12 Oranges
200 g Sugar, 7 oz
3 T Grand marnier or cointreau
2 T Grenadine syrup

INSTRUCTIONS

From: r.gagnaux@chnet.ch (Rene Gagnaux)  Date: Sat, 23 Oct 1993
11:00:00 +0100 This is Fredy Girardet's  adaptation of an old recipe.
It was traditionally made with whole  oranges peeled down to the flesh
... but the skin left between the  segments always spoiled it.  Peel
the zest from the oranges in long strips, taking as little of  the pith
as possible.  Cut the zest into very, very fine julienne  strips.
Remove the pith in vertical strips to expose the flesh of the  oranges.
Then, holding the oranges over a strainer with a bowl  beneath to catch
all the juice, cut each segment away from the  membranes that divide
one from another, and from the central core of  pith. Squeeze all the
discarded membranes to extract every drop of  juice, if any flesh
remains on them, and add it to the already  collected juice.  Blanch
the julienned zest in bouling water for 1 minute. Refresh in  cold
water and drain in a sieve.  Put the sugar into a large, wide  saucepan
and cook over a moderate, steady heat until the sugar melts  and
becomes a light golden color.  Add the collected orange juice  and,
stirring to mix well, cook until the liquid has the consistency  of a
light syrup. Add the julienned zest to the sysrup, as well as  the
liqueur and the grenadine syrup. If a scum forms, remove it with  a
spoon as if you were making jam. Bring it briefly to the boil. Add  the
orange segments and shake the pan well so that they all absorb  the
syrup. They should be hot, but they should not be allowed to  cook. Set
the pan aside. Add another drop of liqueur to the pan.  Serving:
Arrange the segments on four plates to look like stars. Coat  them with
the sysrup and decorate with the julienned zests.  Alternatively: Serve
the oranges in a fruit dish, with a selection of  some other fruit
desserts.  (From: Fredy Girardet, Cuisine spontanee, Papermac, ISBN
0-333-40957-4)  REC.FOOD.RECIPES ARCHIVES  /FRUIT  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: 160
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.1mg
Potassium: 334.3mg
Carbohydrates: 40.5g
Fiber: 4.4g
Sugar: 35.4g
Protein: 1.7g


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