Recipe - Italian Poached Oranges

8 Seedless oranges
1 One half cup Sugar
Three fourths cup Water
One fourth cup Orange liqueur, such as
cointreau or grand marnier

Strip the zest from the oranges with a vegetable peeler, making sure not to
peel away any of the white pith. Cut the zest into 1/8inch shreds with a
sharp knife. Place shredded zest in a small saucepan and cover with water.
Bring to a boil over low heat. Drain zest, discard cooking water and place
zest in a bowl; cover zest with cold water and set aside.

Combine the sugar and the water in a medium saucepan, bring it to a boil
and cook the syrup until it thickens slightly about 3 minutes.

While the syrup is cooking, peel the oranges to expose the flesh. Lower the
heat on the syrup and cook the oranges 1 or 2 (they should be submerged in
the syrupif not, switch to a smaller saucepan) at a time for 3 to 4
minutes.

Remove the oranges from the syrup with a slotted spoon and place in a
serving bowl.

Add the shredded zest to the syrup and cook the zest for two minutes, or
until the zest is translucent. Remove the zest from the syrup and scatter
over the oranges.

Chill the oranges and sprinkle with orange liqueur just before serving.

Recipe by: Cooking Live Show #CL8903 Posted to MCRecipe Digest V1 #651 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 30, 1997