This delightfully different dessert is so easy to make, yet sumptuous enough to satisfy even the most sophisticated palate. It’s delicious topped with whipped cream, but I love to serve it as an oh-so-chic sundae, over vanilla ice cream or a complementary sorbet. Yum!
- Oranges in Cointreau2016-09-17 21:26:45Serves 8Ingredients
- Small (approx. 2 quart) slow cooker
- 1 cup granulated sugar, divided 250 mL
- 6 oranges (preferably organic)), cut into 1⁄4-inch (0.5 cm) slices, seeds removed
- 1 piece (2 inches/5 cm) cinnamon stick
- 2 tbsp Cointreau 25 mL
- 1. Sprinkle 1⁄4 cup (50 mL) of the sugar over the bottom of slow cooker stoneware. Arrange the orange slices on top in overlapping layers, burying the cinnamon stick in the center. Sprinkle the remaining sugar evenly over the oranges. Place a clean tea towel, folded in half (so you will have two layers), over top of stoneware to absorb moisture.
- 2. Cover and cook on High for 4 hours, until the liquid is syrupy and the fruit is soft. Discard cinnamon stick. Stir in Cointreau.
Judith Finlayson http://judithfinlayson.com/
- Because these oranges are unpeeled, I strongly recommend using organic produce.
- If you prefer, substitute an equal quantity of any other orange-flavored liqueur, such as Triple Sec or Grand Marnier, for the Cointreau.