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RECIPE: Minted Oranges with Cointreau

by Marquette Turner Luxury Homes

in Features, Recipes

A refreshing, light dessert which is a great and simple recipe.



Ingredients (serves 6)

6 Oranges

¼ Cup Cointreau

½ Cup Caster Sugar

1 Tsp Vanilla Essence of 1 Vanilla Bean

¼ Cup Chopped Fresh Mint

2 Tbsp flaked almonds


Remove skin and pith from all oranges. Segment them by slicing between the membranes to just remove the flesh. (You should only have membrane left.) Squeeze juice from this over orange segments and discard membrane.

Strain juice from segments into a measuring jug. Make up to ½ Cup with water. Drizzle Cointreau over orange segments. Set aside.

Pour juice into a small saucepan and stir in sugar and vanilla. Bring slowly to the boil, stirring until sugar dissolves. Boil, without stirring for 3-5 minutes. Allow to cool slightly.   Pour over orange segments.

Stir through mint just before service.  Sprinkle on flaked almonds. Serve at room temperature or chilled on hotter days.

christine-watson.jpg Christine Watson


{ 2 comments… read them below or add one }

simonturner August 5, 2009 at 2:48 am

What a fantastic dessert (except of course if you're allergic to nuts!)

simonturner August 5, 2009 at 9:48 am

What a fantastic dessert (except of course if you're allergic to nuts!)

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