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home > recipes > dessert > burnt oranges dessert
Serves 4 4 large oranges 1 1/4 cups (300ml or ½ pint) orange juice 1/2 cup (125ml or ¼ pint) sweet white wine 8 tbsp sugar 2 tbsp whiskey 1 tbsp butter Pre-heat the oven to 200°C (400°F or 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 caramelizes. 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.

Burnt Oranges Dessert


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list all recipes by AMANDA (175)


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keyword: burnt
keyword: oranges
keyword: dessert
recipes for dessert
recipes by amanda
Email Address:
(posted December 9, 2008)

Serves 4

4 large oranges
1 1/4 cups (300ml or ½ pint)
orange juice
1/2 cup (125ml or ¼ pint)
sweet white wine
8 tbsp
sugar
2 tbsp whiskey
1 tbsp
butter

Pre-heat the oven to 200°C (400°F or 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 caramelizes.

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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