|Grand marnier/Orange curacao||2 Tablespoon|
|Soured cream||10 Ounce (2 Cartons Of 5 Ounce Each)|
|Thick cream||1⁄2 Pint, lightly whipped|
|Demerara sugar||2 Ounce|
Peel the oranges, removing all pith, and slice thinly.
Place in a shallow 2 pint (5 cup) ovenproof dish, sprinkle with the liqueur.
Blend together the soured cream and thick (heavy) cream and spread over the oranges.
Chill thoroughly in the refrigerator.
Sprinkle the sugar on top. Heat the grill (broiler) to maximum, place the dish underneath.
When the sugar has just melted remove the dish from the heat.