Oranges in cointreau with chocolate

6 Servings

Ingredients

Quantity Ingredient
10 To 12 oranges (navel or
Jaffa)
2 tablespoons Powdered fruit sugar
⅓ cup Cointreau or other orange liqueur
2 ounces Semisweet or bittersweet chocolate, grated

Directions

With a sharp knife or your fingers, peel oranges, removing all the pith (white part); section oranges and place in bowl with sugar and Cointreau, stirring gently. Marinate at room temperature or in the refrigerator until serving time. Served at room temperature, oranges have more flavor; served cold, they are more refreshing. Just before serving, spoon oranges into serving dishes and sprinkle with chocolate. Makes 6 servings. Typed in MMFormat by cjhartlin.msn@... Source: Canadian Living Entertaining Cookbook Special.

Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@... on Mar 28, 1999

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