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Gioconda Scott
Gioconda Scott from Gioconda Scott's Paradise Kitchen
For a pretty and refreshing dessert try Gioconda Scott's simple recipe for Cointreau-flavoured oranges in a caramel sauce

 

Caramelised oranges

Caramelised Oranges

Method
 
1. Peel the oranges, carefully removing any pith, and slice into rounds.

2. Place the oranges in a large, heatproof serving dish and drizzle with the Cointreau.

3. Place the water and sugar in a small saucepan. Heat gently, stirring, until the sugar has dissolved.

4. Bring to the boil and cook without stirring until the sugar syrup caramelises, turning a rich golden colour.

5. Pour the syrup over the oranges and set aside for at least 1 hour.

6. Just before serving, garnish the oranges with the pine nuts and chopped mint.

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easy
 
Serves: 6
Prep: 20 min, plus 1 hr standing
Cook: 15 min
 
 

Ingredients

 6 oranges
2-3 tbsp Cointreau
150ml water
115g Sugar

To garnish:

Pine kernels, toasted
fresh mint leaves, chopped

 

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