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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A simple dessert with as much taste as it has class. Great to serve guests after a heavy dinner. I'd like to try this again with Splenda but I'm not sure that you will get a syrup with it. Ingredients:
4 navel oranges |
1/2 cup sugar |
3/4 cup water |
1 teaspoon red currant jelly or 1 teaspoon orange marmalade or 1 teaspoon apricot jam |
2 tablespoons grand marnier (optional) or 2 tablespoons orange liqueur (optional) |
Directions:
1. Zest all 4 oranges taking care to not get any of the pith (white part under the peel).
2. If julienne the strips of zest.
3. Place zest, sugar and water into a saucepan, stir to dissolve sugar.
4. Bring to a boil, reduce heat to a simmer.
5. DO NOT STIR.
6. Simmer about 20-25 minutes or until mixture reduces to a syrup.
7. Remove from heat, stir in jelly and liqour (if using).
8. Chill thoroughly.
9. Remove all remaining pith from the oranges.
10. To prep the oranges, cut between the membranes (kind of like prepping a grapefruit) and remove the sections.
11. To serve, arrange orange sections on individual plates or in dessert glasses and drizzle with chilled syrup.
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