Preparation time: 15 min. plus 30 min. chilling
When we talk about poached fruits, pears and apricots come immediately to mind. But why not try poached oranges with Grand Marnier? Poaching concentrates the orange flavor and the syrup gives them a fresh and glossy look. The orange liquor adds an extra dimension to this dessert.
- 4 large seedless oranges
- 4 Tbsp sugar
- 1/2 cup (120 ml) of water
- 2 cloves for cooking and extra cloves for decor
- 2 Tbsp of Grand Marnier or Cointreau
- 1 fresh mint spring for garnish
Peel the oranges making sure that all the white membrane including the one in the center is carefully removed. Slice oranges with a sharp knife into 3/8 inch (1 cm) thick slices. Set aside.
Add 1/2 cup (120 ml) of water and 4 tablespoons sugar to a saucepan large enough to hold the orange slices side by side. You might have to do it in two batches. Stir sugar until dissolved, add the 2 cloves and bring it to a boil. Place orange slices in the saucepan, reduce the heat and gently simmer them for 5 minutes.
Carefully remove orange slices from syrup with a slotted spoon. Place them on a serving dish.
Reduce the orange syrup by cooking over high heat for 2-3 minutes. Add the Grand Marnier and let the syrup cool before pouring it over the oranges. Cover it with cling wrap and let it cool in the fridge for about 30 minutes. Place a clove in the center of each slice and serve with mint leaves as garnish.