2 navel oranges
1 cup sugar
whipping cream
vanilla
almonds
4 tablespoons grand marnier (cointreau may be substituted)
Servings: 2
1. In a small saucepan, combine sugar and water; bring to a boil and boil rapidly for 3 minutes. Set aside to cool.
2. With vegetable peeler, remove the thin orange rind from one of the oranges. Peel both oranges deeply, removing all trace of the white pith. Cut through segments to core of oranges to separate meat from connecting tissue. Work over a bowl to retain the juice.
3. To orange segments, add 2 tablespoons Grand Marnier and 2 tablespoons sugar syrup; marinate in refrigerate for 2 hours.
4. Candied Orange Peel: Cut the orange rind into very thin slivers, about 1-inch long. Add them to the remaining syrup; return to heat. Boil rapidly for 5 minutes.
5. Remove rind with slotted spoon to drain and cool on waxed paper.
6. Divide orange segments into 2 champagne glasses or sherbet dishes.
7. Divide peel, sprinkling it on top of the oranges. Add to each serving, 1 tablespoon Grand Marnier. Top with whipped cream flavored with vanilla; sprinkle with blanched sliced or slivered almonds.
1 cup sugar
whipping cream
vanilla
almonds
4 tablespoons grand marnier (cointreau may be substituted)
Servings: 2
1. In a small saucepan, combine sugar and water; bring to a boil and boil rapidly for 3 minutes. Set aside to cool.
2. With vegetable peeler, remove the thin orange rind from one of the oranges. Peel both oranges deeply, removing all trace of the white pith. Cut through segments to core of oranges to separate meat from connecting tissue. Work over a bowl to retain the juice.
3. To orange segments, add 2 tablespoons Grand Marnier and 2 tablespoons sugar syrup; marinate in refrigerate for 2 hours.
4. Candied Orange Peel: Cut the orange rind into very thin slivers, about 1-inch long. Add them to the remaining syrup; return to heat. Boil rapidly for 5 minutes.
5. Remove rind with slotted spoon to drain and cool on waxed paper.
6. Divide orange segments into 2 champagne glasses or sherbet dishes.
7. Divide peel, sprinkling it on top of the oranges. Add to each serving, 1 tablespoon Grand Marnier. Top with whipped cream flavored with vanilla; sprinkle with blanched sliced or slivered almonds.