Nomelette

Oranges in Cointreau

These make a nice refreshing end to a nice Christmas dinner.

Ingredients

  • 6 Oranges (thin skinned ones are best)
  • 6oz Caster Sugar
  • ┬╝pt Water
  • Juice of half a large lemon
  • Miniature bottle of Cointreau (or a wine glass)

Method

  1. Mark the peel of the oranges into quarters with a sharp knife and place the fruit in a large bowl. Cover with boiling water and leave for 5 minutes.
  2. Drain and peel the oranges. Doing it this way, the oranges peel easily, complete with the pith.
  3. Slice oranges thinly accross the fruit. Remove seeds and place oranges in a serving dish.
  4. Measure sugar and water into a small pan. Stir over a low heat to dissolve the sugar. Bring to the boil and then simmer for three minutes.
  5. Remove from heat and add lemon juice and Cointreau. Cool slightly and then pour over the oranges. Cover and chill until required.
  6. Serve with Cream or Ice Cream.

This may be made in advance and frozen in suitable containers.