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My recipe
Oranges in caramel
- 4- 6 medium-sized oranges
CARAMEL
- 175 g brown sugar
- 175 g caster sugar
- 1 lemon, peel only, julienned
- 1 lemon, juice only
- 150 ml orange liquor GRAN MARNIER
- Peel the oranges, julienne the peel
- Combine the oranges and liquor, leave for 30 min
- Pour 800 ml of water into a saucepan
- Add in the lemon juice, julienned peel, sugar and liquor from the oranges
- Stirring occasionally leave to cook on a medium heat until the liquid thickens to a caramel
- Add in the oranges and braise them on a very low heat for 10 min
- Cool down
- Serve the oranges sprinkled with cinnamon and garnished with the peel and mint leaves
Thoughts and Ideas
Instead of liquor you can take any alcohol of your choice – vodka, brandy, whisky. You can serve the orange cut in slices, segments.
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