Oranges in Cointreau

 

I always think oranges are at their best during the winter months and this simple recipe of sliced oranges laced with Cointreau and topped with a dollop of cream makes it just that little bit special.

 

Oranges in Cointreau
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Refrigeration time: At least 6 hours or overnight

  • Ingredients
  • 4 juicy oranges
  • 3 tbsp Cointreau
  • 170ml (6 fl oz) double cream/whipping or heavy cream (¾ cup)
  • 1 tsp icing/powdered sugar, sifted


  1. Method
  2. Grate zest from 1 orange and set aside.

  3. Cut off the top and bottom from the oranges. Remove all the peel and white pith.

  4. Now cut the flesh into thin rounds, reserving any juice.

  5. Either put the oranges in one large glass serving bowl or divide amongst four individual ones and then pour over the reserved juice.

  6. Add 2 tbsp of the Cointreau evenly over the oranges.

  7. Cover and refrigerate for at least 6 hours or overnight.

  8. Whip the cream until it is just thick. Then whip in the remaining Cointreau, three-quarters of the orange zest and the icing/powdered sugar.

  9. For those oranges in individual bowls, swirl a dollop of cream on the top. For the oranges in the larger bowl serve the cream as an aside.

  10. Scatter the remaining orange zest over the cream.

Updated: February 11, 2020

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