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Recipe Name: Oriental Oranges (oranges A L'orientale) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
12 Oranges
200 Gram(s) Sugar, 7 oz
3 Tablespoon(s) Grand marnier or cointreau
2 Tablespoon(s) Grenadine syrup
Directions:
From: r.gagnaux@chnet.ch (Rene Gagnaux)Date: Sat, 23 Oct 1993 11:00:00
+0100 This is Fredy Girardet'sadaptation of an old recipe. It was
traditionally made with wholeoranges peeled down to the flesh ... but
the skin left between thesegments always spoiled it.Peel the zest from
the oranges in long strips, taking as little of thepith as possible.
Cut the zest into very, very fine julienne strips. Remove the pith in
vertical strips to expose the flesh of the oranges.Then, holding the
oranges over a strainer with a bowl beneath to catchall the juice, cut
each segment away from the membranes that divide onefrom another, and
from the central core of pith. Squeeze all thediscarded membranes to
extract every drop of juice, if any flesh remainson them, and add it to
the already collected juice.Blanch the julienned zest in bouling water
for 1 minute. Refresh in coldwater and drain in a sieve. Put the sugar
into a large, wide saucepanand cook over a moderate, steady heat until
the sugar melts and becomesa light golden color. Add the collected
orange juice and, stirring tomix well, cook until the liquid has the
consistency of a light syrup.Add the julienned zest to the sysrup, as
well as the liqueur and thegrenadine syrup. If a scum forms, remove it
with a spoon as if you weremaking jam. Bring it briefly to the boil.
Add the orange segments andshake the pan well so that they all absorb
the syrup. They should behot, but they should not be allowed to cook.
Set the pan aside. Addanother drop of liqueur to the pan.Serving:
Arrange the segments on four plates to look like stars. Coatthem with
the sysrup and decorate with the julienned zests.Alternatively: Serve
the oranges in a fruit dish, with a selection ofsome other fruit
desserts.(From: Fredy Girardet, Cuisine spontanee, Papermac, ISBN
0-333-40957-4)REC.FOOD.RECIPES ARCHIVES/FRUITFrom rec.food.cooking
archives. Downloaded from Glen's MM RecipeArchive,
http://www.erols.com/hosey.


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