Burnt Oranges
Serves 4
4 large oranges
300ml (½ pint) Orange Juice
150ml (¼ pint) Sweet White Wine
8 tbsp Sugar
2 tbsp Whisky
1 tbsp Butter
Pre-heat the oven to 200°C: 400°F: Gas 6
Thinly peel the oranges, then cut the thin peel into thin strips and cover with the wine..
Carefully peel the oranges removing as much of the pith and white skin as possible.
Place the oranges in an ovenproof dish.
Add a little butter on top of each one, pressing it down gently, then sprinkle each with a teaspoon of
sugar.
Bake for 10 minutes or until the sugar caramelises.
Mix the fresh-squeezed orange juice with the remaining sugar in a saucepan and bring to the boil.
Lower the heat and allow it to become syrupy, without stirring.
Add the orange peel and wine mixture and re-boil, cook rapidly to reduce and thicken slightly.
Remove the oranges from the oven and if not fully browned, place under a moderate grill for a few
minutes. Pour the warmed whisky over and set it alight, over heat.
As the flames die down, pour in the orange syrup and allow to simmer for about 2 minutes.
Serve hot or cold.
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