Belle Orange

* Exported from MasterCook *

Belle Orange

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Oranges

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Navel oranges
1 C. sugar
whipping cream
vanilla
almonds
4 Tbsp. Grand Marnier
-- (Cointreau may be
substituted)

In a small saucepan, combine sugar and water; bring to a
boil and boil rapidly for 3 minutes. Set aside to cool.
With vegetable peeler, remove the thin orange rind from
one of the oranges. Peel both oranges deeply, removing all
trace of the white pith. Cut through segments to core of
oranges to separate meat from connecting tissue. Work over a
bowl to retain the juice.
To orange segments, add 2 tablespoons Grand Marnier and
2 tablespoons sugar syrup; marinate in refrigerate for 2 hours.
Candied Orange Peel: Cut the orange rind into very thin
slivers, about 1-inch long. Add them to the remaining syrup;
return to heat. Boil rapidly for 5 minutes. Remove rind with
slotted spoon to drain and cool on waxed paper. Divide orange
segments into 2 champagne glasses or sherbet dishes. Divide
peel, sprinkling it on top of the oranges. Add to each serving,
1 tablespoon Grand Marnier. Top with whipped cream flavored
with vanilla; sprinkle with blanched sliced or slivered
almonds.

Note:Excellent light dessert to serve after a heavy meal.
Serves 2, just multiply ingredients to serve more people. To
simplify, omit making the candied orange peel. I've served
this to guests with just the oranges and the sugar syrup/Grand
Marnier mixture; with and without the whipped cream and almonds.
It's delicious served simply; but more so when recipe
is not altered.


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