Oriental Oranges

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Servings: 4 Difficulty: Advanced
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International-style sweet and satisfying dessert that brings home-style flavor to your table
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This International dessert features Oranges, Sugar (7 oz, Grand Marnier or Cointreau, Grenadine syrup. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Oriental Oranges

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 355.6

Description

This International dessert features Oranges, Sugar (7 oz, Grand Marnier or Cointreau, Grenadine syrup. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. ORANGES A L'ORIENTALE
  2. Peel the zest from the oranges in long strips, taking as little of the pith as possible.
  3. Cut the zest into very, very fine julienne strips.
  4. Remove the pith in vertical strips to expose the flesh of the oranges.
  5. Then, holding the oranges over a strainer with a bowl beneath to catch all the juice,
  6. cut each segment away from the membranes that
  7. divide one from another, and from the central core of pith.
  8. Squeeze all the discarded membranes to extract every drop of juice, if any flesh remains on them, and
  9. add it to the already collected juice.
  10. Blanch the julienned zest in bouling water for 1 minute.
  11. Refresh in cold water and drain in a sieve.
  12. Put the sugar into a large, wide saucepan and
  13. cook over a moderate, steady
  14. heat until the sugar melts and becomes a light golden color.
  15. Add the collected orange juice and, stirring to
  16. mix well,
  17. cook until the liquid has the consistency of a light syrup.
  18. Add the julienned zest to the sysrup, as well as the liqueur and the grenadine syrup.
  19. If a scum forms, remove it with a spoon as if you were making jam.
  20. Bring it briefly to the boil.
  21. Add the orange segments and shake the pan well so that they all absorb the syrup.
  22. They should be hot, but they should not be allowed to cook.
  23. Set the pan aside.
  24. Add another drop of liqueur to the pan.
  25. Coat them with the sysrup and decorate with the julienned zests.
  26. ALTERNATIVELY: Serve the oranges in a fruit dish, with a selection of some other fruit desserts

Nutrition Facts

Servings 4

Amount Per Serving
Calories 355.6kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 91.5g31%
Dietary Fiber 7.2g29%
Sugars 79.4g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, cointreau, dessert, grand, grenadine, international, marnier, orange, oranges, oriental, sugar, syrup, title, vegan
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