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1/4 cup butter or margarine
1/3 cup brown sugar (packed)
1 tsp. grated orange peel
2 cans (11oz each) mandarin orange segments, drained
1/4 cup white rum
Vanilla ice cream
In chafing dish or saucepan, heat butter, sugar and orange peel over medium heat, stirring constantly, until mixture is bubbly. Add orange segments; heat through, about 2 minutes.
Heat rum just until warm; pour slowly over oranges and ignite immediately. Do not stir. Spoon sauce and orange segments over ice cream.
8 servings
1/3 cup brown sugar (packed)
1 tsp. grated orange peel
2 cans (11oz each) mandarin orange segments, drained
1/4 cup white rum
Vanilla ice cream
In chafing dish or saucepan, heat butter, sugar and orange peel over medium heat, stirring constantly, until mixture is bubbly. Add orange segments; heat through, about 2 minutes.
Heat rum just until warm; pour slowly over oranges and ignite immediately. Do not stir. Spoon sauce and orange segments over ice cream.
8 servings
