A classic Italian dessert, this simple preparation yields amazing results.
Oranges in Liqueur (Arance al Liquore)
Author: Epicurus.com Kitchens
Recipe type: Desserts
Serves: 4 to 6
- 1 orange, zest of, thinly sliced
- 6 large oranges
- 1/2 Cup chopped walnuts
- 2 Tablespoons butter
- 1/3 Cup sugar
- 1/4 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
- 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 1/3 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 1/3 cup sugar. Chill 20 to 30 minutes and serve.