blood oranges in grand marnier

blood oranges in grand marnier

blood oranges in grand marnier

  • 4 large oranges (some blood oranges, if available)
  • 1⁄3 cup (75 ml.) simple syrup *(recipe follows)
  • 4 tablespoons (60 ml.) Grand Marnier**
  • 4 tablespoons Mascarpone cheese***  (60 g.), optional
  • mint sprigs, for garnish

Zest two of the oranges, reserving the zest. Then, using a very sharp knife, peel all four of the oranges, taking care to remove all of the white pith. This is more easily accomplished by slicing off the ends of the orange, then standing it on its cut end. Remove the peel from the side by cutting down in strips, moving around the orange, until all of the peel has been removed.

Either slice the oranges crosswise into wheels, or slice into supremes, by cutting near the membrane on either side of each segment, taking care to catch juices. Remove as many seeds as possible. Click here to view the video about cutting oranges.

Place oranges in large bowl. Pour simple syrup and Grand Marnier over oranges, add grated zest, and stir. Cover and set aside to marinate, at least one hour. Serve garnished with a dollop of Mascarpone** cheese and a sprig of mint if desired.

Serves 4.

* Simple syrup:

  • 14 cup (60 g.) sugar 
  • 14 cup (60 ml.) water 

Bring to boil, cool. Makes about 1⁄3 cup (75 ml.). Refrigerate to store. The syrup should keep approximately three weeks.

**You may choose to use another liqueur for this dish. So, what’s the differences among the three top orange liqueurs? 

***Mascarpone cheese is Italian cream cheese, a very rich, creamy textured soft cheese available in gourmet supermarkets and Italian markets.

 


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