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ORANGES & GRAPEFRUIT IN COINTREAU LIQUEUR

ORANGES & GRAPEFRUIT IN COINTREAU

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DELICIOUS

Description

My Aunty Sylvia used to make this dessert every Yomtov. I am not sure if I loved it more because I was allowed to cut the orange rinds into shoestring slivers with a scissor, or because tasting the juice with the liqueur left me a little buzzed.

Whatever the reason this dessert just makes me smile. I have used a combination of grapefruits and oranges but you can use orange only if you prefer. It gets rave reviews every time I make it. It is certainly a labor of love. It’s not a quick recipe so I recommend putting on some cool music to listen to when you are slicing and dicing.

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The longer it marinades the better it is so definitely make this one well ahead of time. It gives the liqueur a chance to ferment the fruit. xxx Chef MM

ORANGES & GRAPEFRUIT IN COINTREAU LIQUEUR






US (Imperial)


Print Ingredients

6 large oranges

4 pink grapefruits

1 cup agave/syrup

2 cups sugar

3/4 cups citrus juice

2 to 3 cloves

1 lemon- Zest and juice

1 tsp red food color

½ cup Cointreau liqueur

¼ cup brandy (optional)

Vanilla ice cream, Greek yoghurt with honey or fresh cream to serve



Instructions

Slice the top and bottom off all the oranges & grapefruits and cut along the curve of the fruit to remove all of the peel and pith. Set the peels of 4 oranges aside.

Segment the oranges and grapefruits while holding them over a bowl to catch the segments and juices.

Segment the fruit by cutting along the membrane on both sides of each segment. Pour off the juice (should be about ¾ of a cup) and set aside.

Remove the pith (white rind) from the skin of the 4 oranges with a knife. Slice into paper thin slices with a scissor. Place the slivers of rind in a little water. Bring to the boil and simmer for 3-4 minutes. Drain and set aside. Add to bowl with citrus segments.

Mix sugar, citrus juice and agave/syrup in a saucepan. Add cloves and cook on medium heat until sugar has dissolved stirring constantly. Increase heat but watch sauce so it doesn’t bubble over. It must be a thickish syrup that it golden brown. Remove from heat. Add the red food color, lemon juice and zest, Cointreau and brandy.

Cool slightly and pour over orange segments. Refrigerate overnight in a glass bowl and serve chilled with vanilla ice cream, greek yoghurt sweetened with honey or fresh cream.

CHEF’S TIP
Make at least 2 days ahead. The longer the oranges marinade the better. It will keep for 2 weeks in the refrigerator.

It is easier to remove the peel (orange) and pith (white) in 2 stages, for the 4 oranges that you need to keep the skin from.

SERVES 6-8





EU (Metric)


Print Ingredients

6 large oranges

4 pink grapefruits

1 cup agave/syrup

2 cups sugar

3/4 cups citrus juice

2 to 3 cloves

1 lemon- Zest and juice

1 tsp red food color

½ cup Cointreau liqueur

¼ cup brandy (optional)

Vanilla ice cream, Greek yoghurt with honey or fresh cream to serve



Instructions

Slice the top and bottom off all the oranges & grapefruits and cut along the curve of the fruit to remove all of the peel and pith. Set the peels of 4 oranges aside.

Segment the oranges and grapefruits while holding them over a bowl to catch the segments and juices.

Segment the fruit by cutting along the membrane on both sides of each segment. Pour off the juice (should be about ¾ of a cup) and set aside.

Remove the pith (white rind) from the skin of the 4 oranges with a knife. Slice into paper thin slices with a scissor. Place the slivers of rind in a little water. Bring to the boil and simmer for 3-4 minutes. Drain and set aside. Add to bowl with citrus segments.

Mix sugar, citrus juice and agave/syrup in a saucepan. Add cloves and cook on medium heat until sugar has dissolved stirring constantly. Increase heat but watch sauce so it doesn’t bubble over. It must be a thickish syrup that it golden brown. Remove from heat. Add the red food color, lemon juice and zest, Cointreau and brandy.

Cool slightly and pour over orange segments. Refrigerate overnight in a glass bowl and serve chilled with vanilla ice cream, greek yoghurt sweetened with honey or fresh cream.

CHEF’S TIP
Make at least 2 days ahead. The longer the oranges marinade the better. It will keep for 2 weeks in the refrigerator.

It is easier to remove the peel (orange) and pith (white) in 2 stages, for the 4 oranges that you need to keep the skin from.

SERVES 6-8




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