Broiled Citrus Salad with Cointreau and Brown Sugar (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 6 |
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Ingredients:
2 quarts jarred citrus salad, drained |
3 ounces cointreau or other orange liqueur |
1/3 cup brown sugar, 3 handfuls |
several sprigs fresh mint, for garnish |
Directions:
1. Arrange drained citrus in a casserole dish. Douse fruit with liqueur. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top. Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble. Garnish warm casserole with torn or chopped fresh mint leaves and serve.
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