...I had several oranges left from our Christmas basket and thought they'd go perfectly with our brunch...
...start by removing the skin with a vegetable peeler...
...then cut the peels into strips...
...and simmer in water for a few minutes...
...then cut off the bottom so that the orange will stand still...
...and peel away the white part...
....Julia says if you prefer sliced oranges...I thought a whole orange would be too difficult to eat with a fork and a knife...
...to slice them horizontally...
...and then to re-form them in the serving dish...I'm using individual serving cups - but I think this would be pretty served in - say - a white quiche dish...
...strain your peels...
...and dry them on paper toweling...
...sugar and water in a saucepan...
...bring to a boil - it needs to get to the firm ball stage - 244⁰ F (118⁰ C)...
...drop the blanced peel into the syrup and boil a moment or two...
...spoon over the oranges and chill until serving time...
...so pretty and somehow wintry...
...really they were perfect - the boys loved the stringy syrup (but not the peels) - which was a nice complement to the tart oranges...
...A simple dessert - I highly recommend it...
Substitutions: NONE - Aha! a Vegan dessert!
Recipe here: Mastering the Art of French Cooking
p. 629
ha! wonder how often julia does a vegan dish?
ReplyDeletelooks yummy and perfect timing for a winter desert.
love, k
I would have never thought of this, but it looks so elegant and seems so simple. I bet the rind tastes so rich with the orange. How lovely!
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