Burnt Oranges (Irish)
Submitted by LindaStone
Whole oranges caramelized with butter and sugar, then flambeed with Irish whiskey and bathed in a wine-orange syrup. A dramatic Irish dessert served warm or cold.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minNow here’s a dessert with a bit of theatre.
Whole peeled oranges get dotted with butter, dusted with sugar, and roasted until the tops caramelize into a crackling golden crust.
Meanwhile, fine strips of orange peel simmer in sweet white wine, then get combined with a thick orange juice syrup. The oranges come out of the oven, warm whiskey goes over the top, and the whole thing gets set ablaze.
As the flames die down, the orange syrup pours over everything. Serve it warm with the drama still in the air, or let it cool and serve it cold for a more composed finish.
With a near-perfect 4.9 rating, this Irish classic clearly delivers.
Kitchen Tips
- Peel the oranges thinly, taking only the colored zest. Save the fine strips for the syrup and remove all the bitter white pith from the fruit itself.
- Warm the whiskey before flambeing. Cold spirits won’t ignite easily. Just heat it gently in a small pan.
- Stand back when you light the whiskey. The flames can be dramatic, which is exactly the point.
Ingredients
Directions
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 400℉ (200℃) 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.
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