Oranges In Liqueur (Arance Al Liquore) Recipe
Recipe Ingredients
1 orange, zest of, thinly sliced
6 large oranges
1/2 cup chopped walnuts
2 tbsp butter
1/3 cup sugar
1/4 cup cointreau (or other orange flavored, liqueur),
1 or brandy
1 orange, juice of
1 no-alcohol variation:
1 large lemon, juice of- instead of the but, ter and liqueur
Recipe Preparation
Servings: 4 to 6
DIRECTIONS: Fill a small saucepan one-third full with water. Bring
water to a boil. Add orange zest and boil 3 to 5 minutes to reduce
bitterness. Drain and dry well with paper towels. Cut ends off
oranges. Set each orange on a cutting board and slice off peel,
making sure to remove all white skin. Cut oranges into slices about
1/3 inch thick. Remove seeds. Arrange orange slices slightly
overlapping on a large platter or in individual dishes. Sprinkle
oranges with walnuts and set aside. Melt butter in a small saucepan.
Stir in sugar, orange zest and Cointreau or brandy. Stir over medium
heat until sugar is dissolved. Add orange juice. Cook, stirring
occasionally, until sauce is a medium-thick consistency. Spoon over
oranges and serve.
Variation: Arrange sliced oranges on a platter or individual dishes
and sprinkle with walnuts. Squeeze the juice of 1 large lemon over
oranges and sprinkle with 1/3 cup sugar. Chill 20 to 30 minutes and
serve.
Source: Northern Italian Cooking by Biba Caggiano ISBN# 0-89586-119-4
From: Sallie Austin
Servings: 4
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