- Cut off the rinds of the oranges, removing the white pith.
- Break the clementines into segments and set aside for use later.
- Place the water in a small saucepan.
- Add the orange rinds to the pot.
- Add the sugar.
- Place the saucepan on the stove and bring it to boil.
- Keep simmering until syrup is reduced by half.
- Remove from the heat.
- Hold a smaller sieve over the pot and with a slotted spoon scoop the rinds into the sieve.
- Squeeze the rinds to force the syrup back into the pan.
- Discard rinds.
- Add the clementine segments to the hot syrup and place a lid on the pot.
- Immediately remove pot from heat.
- Let it cool to lukewarm and pour the brandy on the top.
- Don’t add the brandy until you are satisfied with the level of sweetness. If not sweet enough, scoop out the clementines and add a little more sugar to the pot. Reheat the syrup to melt the sugar and then cool it down before you put back the clementines. After the brandy added, the syrup should not be heated again.
- Serve in glasses or spooned over vanilla ice cream.
CLEMENTINES IN GRAND MARNIER
Jim brought home a small box of clementines the other day and ugh the puckering they caused, but in the end they inspired this simple, but elegant dessert. If you don’t have clementines, chopped navel oranges with seeds removed will be fine. Use fresh oranges. The canned mandarins are overly soft and tasteless. I flavoured the syrup with Grand Marnier, but I suspect any type of orange liquor or rum would do them up nicely.
1-1/2 cups water
3/4 cup sugar
1/2 cup Grand Marnier or orange brandy
- I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!
All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.
- CLEMENTINES IN GRAND MARNIER
- MUSHROOM LINGUINE
- COCOA BREAD
- CUTLET PREPARATION AND BUTTERFLYING PORK
- TOASTED COCONUT SHORTBREAD COOKIES
- CHOCOLATE CUPCAKES width GANACHE
- CLEANING OFF STICKY DOUGH
- OLD FASHIONED CHOCOLATE DONUT HOLES
- VENISON STEAK
- BAKING POWDER CRUMPETS
- DRUNKARD SOUP – KORHELYLEVES
- GARBANZO MASHED POTATOES
- ▼ January (12)
- ► 2014 (96)
- ► 2013 (106)
- ► 2012 (290)
- ► 2011 (179)
- ► 2010 (202)