Recipe - Oranges In Cointreau With Chocolate

10 To 12 oranges (navel or
Jaffa)
2 tablespoon Powdered fruit sugar
1/3 cup Cointreau or other orange
liqueur
2 ounce Semisweet or bittersweet
chocolate, grated

With a sharp knife or your fingers, peel oranges, removing all the pith
(white part); section oranges and place in bowl with sugar and Cointreau,
stirring gently. Marinate at room temperature or in the refrigerator until
serving time. Served at room temperature, oranges have more flavor; served
cold, they are more refreshing.

Just before serving, spoon oranges into serving dishes and sprinkle with
chocolate. Makes 6 servings. Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Canadian Living Entertaining Cookbook
Special.

Posted to MMRecipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar
28, 1999