2 oranges, peeled in strips
1/4 cup (60 ml) sugar
1/4 cup (60 ml) water
3 tbsp (45 ml) Grand Marnier or Cointreau
Method :
Scrape pith from orange peel. Cut peel into julienne strips. Place in a saucepan and cover with cold water. Slowly bring to a boil then cover pan. Simmer 10 minute. Drain.
Place sugar ini a pan with the water. Stir over low heat until sugar dissolves. Bring to a boil and cook fairly briskly until syrup becomes tacky and thickish. Remove from heat. Cool slightly.
Stir in Grand Marnier or Cointreau. Add strips of peel to syrup. Cook gently until peel begins to look transparent. Remove peel with a slotted spoon. Cool, the use for decoration.
Source :
The Chocolate Lover’s Cookbook
Tormont, Canada
