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Orange Segments In Orange Sauce With Orange Sherbet

Budget.Gourmet's picture
Ingredients
  Navel oranges 3
  Oranges 2 , zested and finely julienned
  Boiling water 1⁄4 Cup (4 tbs)
  Sugar 1 1⁄2 Tablespoon
  Grand marnier/Triple sec / other orange liqueur 1⁄4 Cup (4 tbs)
  Orange sherbet 1 Cup (16 tbs) (1 Recipe, Easy)
Directions

Wash the oranges to remove any wax or dirt.
Remove the zest from 2 of the oranges with a zester or sharp paring knife, avoiding the white pith.
If using a knife, cut the zest into thin strips 2.
In a small saucepan, pour the boiling water over the orange zest, add the sugar, and boil, stirring occasionally, over high heat until the liquid has almost evaporated, 5 to 6 minutes.
Do not let it brown.
Add the Grand Marnier to the pan, stir to mix, and then scrape the orange zest to a bowl, and let it cool while cutting the oranges.
Slice off the remaining pith from the oranges with a sharp knife.
To remove the segments, cut off a narrow slice at the top and bottom of each orange.
Make an incision just next to the membrane of 1 segment, and another cut on the other side of the segment.
Continue working around the orange, placing the segments into a bowl.
Once all the segments have been removed, squeeze the remaining core and membranes of the oranges with your hand over the orange zest to extract the juice.
Mix and pour this sauce over the oranges.
Chill for at least 1 hour.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Restriction: 
Vegetarian
Interest: 
Gourmet

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