Burnt Oranges (Irish)
4 x Large oranges
150 ml Sweet white wine
1 tb Butter
8 tb Sugar
300 ml Fresh-squeezed orange juice
2 tb Whiskey (warmed)
Carefully peel the oranges thinly. Then with a sharp knife remove as much
of the pith and white skin as possible, keeping the oranges intact. Cut
the thin peel into fine strips and cover with the wine. Put the oranges
into an ovenproof dish. Put a little butter on top of each one, pressing
it down gently, then sprinkle each one with a teaspoon of sugar. Put into
a 400F oven for 10 minutes or until the sugar caramelizes.
Meanwhile mix the orange juice with the sugar in a saucepan and bring to
the boil. Lower the heat and let it get syrupy, without stirring. Add
the orange peel and wine mixture and bring to the boil again, then cook
rapidly to reduce and thicken slightly. -- Take the oranges from the
oven and if not fully browned, put under a moderate broiler for a few
minutes. Pour the warmed whisky over them and set it alight, over heat.
As the flames die down, add the orange syrup and let it simmer for about 2
minutes. Serve at once; or it can be served cold.