Caramelized oranges
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Caramelized oranges
  Italian    Fruit  
Last updated 6/12/2012 1:12:15 AM. Recipe ID 40126. Report a problem with this recipe.
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      Title: Caramelized oranges
 Categories: Italian, *** good ea, Desserts, Fruit
      Yield: 8 Servings
 
      8    Whole navel oranges
      2 lg Lemon
      3 c  Water
  1 1/3 c  Sugar; granulated
      1 c  Dry while wine
  2 1/2 tb Dry white wine
  2 1/2 tb Grand Marnier
 
  Remove coloured part of orange and lemon peel with a vegetable peeler
  cutting from top to bottom to obtain about 1/2"x3" strips. Slice
  lengthwise into very thin julienne. Set lemons aside for another use.
  Trim tops and bottoms from oranges. Cut away any pith. Set oranges on
  platter.
  
  Bring water to a boil in medium sauce pan. Add peel and boil 5
  minutes. Drain in colander. Transfer to heavy non-aluminum 2-3 qt.
  sauce pan Add sugar with 1 cup wine. Place over medium-low heat and
  cook until sugar dissolves swirling pan occasionally. Increase heat
  to high and boil until syrup becomes medium caramel colour. Remove
  from heat and stir in liqueur with remaining 2 1/2 tbsp. wine.
  
  Pour syrup over oranges. Using fork mound peels atop oranges,
  distributing remaining peels in syrup around fruit.
  
  For a buffet halve and slice the oranges. Not as dramatic but tastes
  the same.
  
  Serve at room temperature or chilled.
  
  July12/97 Note: I used the ingredients as above except for the Grand
  Marnier - I used one tiny single serving size bottle. The sauce had a
  good flavour but was too sweet. Next time reduce sugar.
  
  July 15/97 Note: See similar Cooking Live recipe for Poached Oranges.
  




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Recipe ID 40126 (Apr 03, 2005)

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