Post by carnation037 on Jan 13, 2003 2:12:47 GMT -6
Poached Oranges Melba
Grated zest of 2 oranges
1 cup (250 ml) water
1/2 cup (125 ml) sugar
4-6 navel oranges
2 Tbs (30 ml) Grand Marnier, Triple Sec, or other
orange-flavored liqueur (optional)
10-oz (280 g) package frozen raspberries, thawed
Combine the orange zest, water, and sugar in a small saucepan and
bring to a boil over moderate heat. Reduce the heat and simmer
covered for 20 minutes. Remove from the heat and stir in the optional
liqueur. Peel the oranges over a bowl to collect the juice. Slice
the oranges, place in a bowl, and pour the sugar syrup over them. Let
sit at room temperature for at least 3 hours, or refrigerate
overnight. Press the raspberries through a fine strainer and discard
the seeds. Stir the reserved orange juice into the raspberry puree.
Spoon half the raspberry sauce over the oranges and serve the
remainder on the side. Serves to 6.
Grated zest of 2 oranges
1 cup (250 ml) water
1/2 cup (125 ml) sugar
4-6 navel oranges
2 Tbs (30 ml) Grand Marnier, Triple Sec, or other
orange-flavored liqueur (optional)
10-oz (280 g) package frozen raspberries, thawed
Combine the orange zest, water, and sugar in a small saucepan and
bring to a boil over moderate heat. Reduce the heat and simmer
covered for 20 minutes. Remove from the heat and stir in the optional
liqueur. Peel the oranges over a bowl to collect the juice. Slice
the oranges, place in a bowl, and pour the sugar syrup over them. Let
sit at room temperature for at least 3 hours, or refrigerate
overnight. Press the raspberries through a fine strainer and discard
the seeds. Stir the reserved orange juice into the raspberry puree.
Spoon half the raspberry sauce over the oranges and serve the
remainder on the side. Serves to 6.