Baked whole Oranges laced with dessert wine make a simple but chic dessert served with double cream. When you have to have dessert when you are trying to be healthy and lose wight but just need a tasty something after dinner.
2 Sunburst Oranges
5 fluid ounces good-quality dessert wine
2 Tablespoon sugar
2 sprigs of thyme
3½ fluid ounces double cream
Preheat the oven to 400° Fahrenheit.
Cut off the top of each of the oranges. Use a knife to make some incisions in the flesh that this has revealed.
In a small bowl mix the wine and sugar. Place the oranges in a small baking-tray or casserole dish, then pour the wine-sugar mixture over their open tops. Add the sprigs of thyme to the tray and replace the tops. Cover the tray or dish with tin foil and bake on the middle shelf for 25 minutes. Reduce the heat to 350° Fahrenheit, remove the foil and bake for a further 35 minutes.
Remove from the oven and allow the oranges to rest for five minutes. Place a whole orange on a plate and serve with a jug of double cream. Some people will eat the fruit peel and all, others scoop out the flesh.
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180 South “E” Street
Porterville, CA 93257