A refreshing way to end a rich meal. Slices of juicy oranges, steeped in a caramel sauce, and given an extra kick with the addition of Cointreau or Grand Marnier.
Oranges in a Boozy Syrup
- Preparation time: About 30 minutes
- Refrigeration time: 2–3 hours
- 4 medium juicy oranges
- 110 g (4 oz) caster sugar/superfine sugar (½ cup + 1 tbsp)
- 15 ml (1 tbsp) Grand Marnier or Cointreau
- You will also need a large glass serving bowl or 4 individual glass dishes
- Thinly pare the rind from one orange and cut into very thin julienne strips. Place in a small pan and cover with water. Cover the pan and gently cook for 5 minutes until tender. Drain and rinse under cold water. Set aside.
- Remove the pith from the orange and peel the remaining oranges. Remove as much pith from the oranges as possible. Then slice them into rounds, reserving any juice and discarding pips. Arrange the slices in the serving bowl or individual dishes.
- Place the sugar and 150ml/5 fl oz (⅔ cup) of water in a small heavy based pan and heat gently stirring until the sugar has dissolved. Now bring to the boil and continue boiling until the syrup is a light caramel colour.
- Remove the pan from the heat and carefully stir in 25ml (1½ tbsp) water and return to a low heat.
- Stir in the reserved orange juice and the liqueur.
- Leave the syrup to cool for 10 minutes and then pour over the oranges.
- Top with the julienne strips.
- Then chill in the refrigerator for 2–3 hours.
Updated: January 11, 2020