The Royal Chef At Home: Easy Seasonal Entertaining

SANDRINGHAM ORANGES

MAKES 6 PORTIONS

2 cups granulated sugar 2 cups water

3 large oranges ¼ cup Cointreau

1 Preheat the oven to 300ºF. Bring the sugar and water to a rolling boil and boil for at least 5 minutes to make a syrup. Make sure all the sugar has melted and you have a clear, slightly thick liquid. Slice the oranges thin ( about ¼ inch thick) with the skin on and fan into a casserole dish. Pour the syrup over the oranges so they are covered. And then cover the dish with aluminum foil or casserole lid. Bake in the oven for about 1 hour or until the skin of the oranges is tender. To test that the skin is soft, just poke it slightly with a skewer or fork. The skewer should pierce the rind easily with no resistance

2 Cool the orange slices in the syrup. When the dish is at room temperature, carefully remove the oranges to a plate and strain the syrup into a small saucepan. Over medium high heat, reduce the liquid in the saucepan to a glaze and add the Cointreau. Spoon the warm glaze over the oranges and let cool. Serve a slice or two on top of the Cranachan and if you are feeling convivial, top the whole dessert with a splash of whiskey.

WINTER · RING IN THE NEW YEAR

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