Oranges in Cointreau



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 Cointreau
    Serves 8
    1. Small (approx. 2 quart) slow cooker
    2. 3/4 cup liquid honey 175 mL
    3. 1/2 cup water 60 mL
    4. 6 oranges (preferably organic)), cut into 1⁄4-inch (0.5 cm) slices, seeds removed
    5. 1 piece (2 inches/5 cm) cinnamon stick
    6. 2 tbsp Cointreau 25 mL
    1. 1. In slow cooker stoneware, combine honey and water. Stir well. Add oranges and toss well. Place a clean tea towel, folded in half (so you will have two layers), over top of stoneware to absorb moisture.
    2. 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.
    1. Tips
    2. Because these oranges are unpeeled, I strongly recommend using organic produce.
    3. If you prefer, substitute an equal quantity of any other orange-flavored liqueur, such as Triple Sec or Grand Marnier, for the Cointreau.
    Judith Finlayson
Posted in Desserts, Gluten-Free, Recipes, Vegetarian & Vegan.


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