Photo: Marina Oliphant
- 6 oranges
- 2 cinnamon sticks
- 1 1/2 cups sugar
- 1/3 cup water
- 30ml Grand Marnier
Cut the rind and any white pith from five of the oranges then slice into thin rounds. Place in a colander, allowing the juices to drain into a bowl. Squeeze the juice from the extra orange and add to the reserved juice. Arrange the oranges in a serving dish with the cinnamon sticks.
Combine the sugar and water in a tall saucepan and stir until the sugar has dissolved. Heat until the sugar turns a deep golden colour (this will take about 10 minutes on medium-high heat).
Turn off the heat, stand back and pour in the combined orange juice and Grand Marnier. Because of the difference in temperature the caramel will splutter but this will soon subside.
Stir until the syrup is smooth then pour over the oranges, cover with plastic wrap and place in the refrigerator for several hours or overnight to marinate.
Serve chilled, as is, or with whipped cream or ice-cream.
This recipe is featured in the book, Winter is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - French
- Course - Dessert