With Saint Patrick’s Day just two weeks away we thought that now would be a good time to introduce the use of oranges in a traditional Irish recipe.
2 large Sunburst Navel Orange
1/2 cup sweet white wine
1 Tablespoon butter
8 Tablespoons granulated sugar
1 cup fresh squeezed orange juice
2 Tablespoons of warmed whiskey
Carefully peel oranges thinly.
With sharp knife remove as much of the pith and white skin as possible keeping the orange segments intact.
Cut the thin peel into fine strips and cover with wine.
Put peeled orange segments into an ovenproof dish.
Put butter on top of each one pressing it down gently then sprinkle each with one teaspoon sugar.
Put into a 400 degree (Fahrenheit) oven for ten minutes or until sugar caramelizes.
Meanwhile mix orange juice with sugar in a saucepan and bring to a boil.
Lower heat and let it get syrupy without stirring.
Add orange peel and wine mixture then bring to boil again.
Cook rapidly to reduce and thicken slightly.
Take oranges from oven and if not fully browned put under a moderate broiler for a few minutes.
Pour warmed whisky over them and set it alight over heat.
As the flames die down add the orange syrup and let simmer for two minutes.
Serve at once. It can be served cold later.
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180 South “E” Street
Porterville, CA 93257