- 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
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
- CLEMENTINES IN GRAND MARNIER
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- 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
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