Oranges in liqueur (arance al liquore)

4 Servings

Ingredients

Quantity Ingredient
1 Orange, zest of, thinly sliced
6 larges Oranges
½ cup Chopped walnuts
2 tablespoons Butter
⅓ cup Sugar
¼ cup Cointreau (or other orange flavored liqueur),
Or brandy
1 Orange, juice of
NO-ALCOHOL VARIATION:
1 large Lemon, juice of- instead of the butter and liqueur

Directions

Servings: 4 to 6

DIRECTIONS: Fill a small saucepan one-third full with water. Bring water to a boil. Add orange zest and boil 3 to 5 minutes to reduce bitterness. Drain and dry well with paper towels. Cut ends off oranges. Set each orange on a cutting board and slice off peel, making sure to remove all white skin. Cut oranges into slices about ⅓ inch thick. Remove seeds. Arrange orange slices slightly overlapping on a large platter or in individual dishes. Sprinkle oranges with walnuts and set aside. Melt butter in a small saucepan.

Stir in sugar, orange zest and Cointreau or brandy. Stir over medium heat until sugar is dissolved. Add orange juice. Cook, stirring occasionally, until sauce is a medium-thick consistency. Spoon over oranges and serve.

Variation: Arrange sliced oranges on a platter or individual dishes and sprinkle with walnuts. Squeeze the juice of 1 large lemon over oranges and sprinkle with ⅓ cup sugar. Chill 20 to 30 minutes and serve.

Source: Northern Italian Cooking by Biba Caggiano ISBN# 0-89586-119-4 From: Sallie Austin

Related recipes