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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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IRISH BURNT ORANGES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hansen Estate in Crandall, Texas in 1994. Ingredients:
1 large orange |
1/2 cup sweet white wine |
1 tablespoon butter |
8 tablespoons granulated sugar |
1 cup fresh squeezed orange juice |
2 tablespoons warmed whiskey |
Directions:
1. Carefully peel oranges thinly.
2. With sharp knife remove as much of the pith and white skin as possible keeping the oranges intact.
3. Cut the thin peel into fine strips and cover with wine.
4. Put oranges into an ovenproof dish.
5. Put butter on top of each one pressing it down gently then sprinkle each with 1 teaspoon sugar.
6. Put into a 400 degree oven for 10 minutes or until sugar caramelizes.
7. Meanwhile mix orange juice with sugar in a saucepan and bring to a boil.
8. Lower heat and let it get syrupy without stirring.
9. Add orange peel and wine mixture then bring to boil again.
10. Cook rapidly to reduce and thicken slightly.
11. Take oranges from oven and if not fully browned put under a moderate broiler for a few minutes.
12. Pour warmed whisky over them and set it alight over heat.
13. As the flames die down add orange syrup and let it simmer for 2 minutes.
14. Serve at once or it can be served cold.
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