INGREDIENTS

INSTRUCTIONS

On a lightly floured surface roll out the puff pastry 1/8 inch thick
and cut out as many 6-inch squares as desired, reserving any  remaining
dough, covered and chilled, for another use. (Extra  squares, baked,
keep in an airtight container at room temperature for  several days).
Transfer the squares to an ungreased baking sheet,  bake them in the
upper third of a preheated 425F. oven for 12 to 15  minutes, or until
they are crisp and golden, and let them cool on a  rack.  While the
pastry is baking, remove the zest from half of the orange  with a
vegetable peeler and chop it. With a serrated knife cut away  the
remaining zest and the pith from the orange, discarding them, and  cut
the sections free from the membranes, discarding the membranes.  In a
heavy skillet cook the sugar over moderate heat, undisturbed,  until it
begins to melt and continue cooking the sugar, swirling the  skillet,
until it is a golden caramel. Remove the skillet from the  heat and add
the water carefully with the chopped zest. Simmer the  sugar mixture,
stirring, until the caramel is dissolved, add the  Grand Marnier, and
boil the mixture until it is reduced to about 1/4  cup. Strain the
sauce into a bowl and let it cool until it is warm.  Put a pastry
square on each of 2-dessert plates, top each pastry with  a scoop of
the ice cream and some of the orange sections, and drizzle  each
serving with some of the sauce.  Serves 2.  Gourmet March 1992
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4160
Calories From Fat: 2235
Total Fat: 249g
Cholesterol: 174.2mg
Sodium: 1662.3mg
Potassium: 1350.8mg
Carbohydrates: 414.9g
Fiber: 13.9g
Sugar: 149.8g
Protein: 54.5g