Burnt Oranges (Irish)
Large oranges
150 milliliters Sweet white wine
1 tablespoon Butter
8 tablespoons Sugar
300 milliliters Fresh-squeezed orange juice
2 tablespoons Irish Whiskey (warmed)
Carefully peel the oranges thinly. Then with a sharp
knife remove as much of the pith and white skin as
possible, keeping the oranges intact. Cut the thin peel
into fine strips and cover with the wine. Put the
oranges into an ovenproof dish. Put a little butter on
top of each one, pressing it down gently, then sprinkle
each one with a teaspoon of sugar. Put into a 400F
oven for 10 minutes or until the sugar caramelizes.
.
Meanwhile mix the orange juice with the sugar in a
saucepan and bring to the boil. Lower the heat and let
it get syrupy, without stirring. Add the orange peel
and wine mixture and bring to the boil again, then cook
rapidly to reduce and thicken slightly. -- Take the
oranges from the oven and if not fully browned, put
under a moderate broiler for a few minutes. Pour the
warmed whisky over them and set it alight, over heat.
As the flames die down, add the orange syrup and let
it simmer for about 2 minutes. Serve at once; or it
can be served cold.
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