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Oranges Copenhagen




Source of Recipe


the web


List of Ingredients




1 c. sugar
1/2 c. water
6 navel oranges
3/4 c. Grand Marnier
1 c. heavy cream
1 t. vanilla
Pistachio nuts, chopped



Recipe



Combine sugar and water in a saucepan. Boil rapidly for 3 minutes. Cool. From one of the oranges remove very thin strips of orange rind and cut into 1" slivers. Peel and section all 6 oranges, working over a bowl to retain the juices. To the orange sections, add half of the Grand Marnier and 6 tablespoons of the sugar syrup, and the retained juice. Marinate in the refrigerator for 2 hours. Add rind to the remaining syrup and boil for 5 minutes; remove rind with a slotted spoon, drain and cool. Whip cream with vanilla. Divide orange sections into 6 champagne glasses. Into each glass sprinkle orange peel, 1 tablespoon of Grand Marnier, and top with whipped cream and pistachio nuts.