Turkish oranges

Name: Turkish oranges
Yield: 6 servings
Cuisine: Boil
Ingredients: 8.00 large oranges peeled; 500.00 ml sugar; 375.00 ml water; 2.00 cloves; 45.00 ml brandy; 125.00 ml grand marnier or orange liqueur

6 servings

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Fruit

By Food24 November 03 2009

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Ingredients (6)

8.00	large oranges — peeled
500.00 ml	sugar
375.00 ml	water
2.00	cloves
45.00 ml	brandy
125.00 ml	grand marnier — or orange liqueur

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Method:

Slice half the orange peel into paper-thin slivers and place in a saucepan of cold water. Bring to boil and simmer for 3 to 4 minutes. Drain.
Slice oranges.
Mix sugar and water in a saucepan. Add cloves and cook to a light caramel colour. Remove from heat and stir in 45 ml (3 tbsp) boiling water. Cook until caramel has dissolved, stirring constantly. Remove from heat.
Add brandy and Grand Marnier and pour over oranges.
Chill for 4 to 6 hours, turning from time to time. Decorate with reserved peel.
Serve with crème caramel (see recipe).
TOTAL KILOJOULE COUNT: 10 190 kJ (2 435 Cal). A portion: 1 700 kJ (405 Cal).