Recipe#11254

Title: Oriental Orange

Article: 6392 of rec.food.recipes 
 Newsgroups: rec.food.recipes 
 From: r.gagnaux@chnet.ch (Rene Gagnaux) 
 Subject: Oriental oranges 
 Message-ID: <18JIYA7mvi@chnet.ch> 
 Organization: Taronga Park BBS 
 Date: Sat, 23 Oct 1993 11:00:00 +0100 

 Categories: Desserts
    Servings:  4
  
      12 lg Oranges
     200 g  Sugar (7 oz)
       3 tb Grand Marnier or Cointreau
       2 tb Grenadine syrup
  
   Oranges a l'orientale
   
   This is Fredy Girardet's adaptation of an old recipe. It was traditionally
   made with whole oranges peeled down to the flesh ... but the skin left
   between the segments always spoiled it.
   
   Peel the zest from the oranges in long strips, taking as little of the
   pith 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 catch all
   the juice, cut each segment away from the membranes that divide one from
   another, and from the central core of pith.
   
   Squeeze all the discarded membranes to extract every drop of juice, if any
   flesh remains on them, and add it to the already collected juice.
   
   Blanch the julienned zest in bouling water for 1 minute. Refresh in cold
   water and drain in a sieve.
   
   Put the sugar into a large, wide saucepan and cook over a moderate, steady
   heat until the sugar melts and becomes a light golden color.
   
   Add the collected orange juice and, stirring to mix 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 the
   grenadine syrup. If a scum forms, remove it with a spoon as if you were
   making jam. Bring it briefly to the boil.
   
   Add the orange segments and shake the pan well so that they all absorb the
   syrup. They should be hot, but they should not be allowed to cook. Set the
   pan aside.
   
   Add another drop of liqueur to the pan.
   
   Serving:
   
   Arrange the segments on four plates to look like stars. Coat them with the
   sysrup and decorate with the julienned zests.
   
   Alternatively:
   
   Serve the oranges in a fruit dish, with a selection of some other fruit
   desserts.
   
   (From: Fredy Girardet, Cuisine spontanee, Papermac, ISBN 0-333-40957-4)
  
 MMMMM
 Salut  ,
     Rene
 Working FOR ?! I'm not working FOR anybody ! I'm just having fun !!