INGREDIENTS

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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