*  Exported from  MasterCook  *
 
                                Belle Orange
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Oranges
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Navel oranges
    1      C.            sugar
                         whipping cream
                         vanilla
                         almonds
    4      Tbsp.         Grand Marnier
                          -- (Cointreau may be
                         substituted)
 
 In a small saucepan, combine sugar and water; bring to a
 boil and boil rapidly for 3 minutes. Set aside to cool.
 With vegetable peeler, remove the thin orange rind from
 one of the oranges. Peel both oranges deeply, removing all
 trace of the white pith. Cut through segments to core of
 oranges to separate meat from connecting tissue. Work over a
 bowl to retain the juice.
 To orange segments, add 2 tablespoons Grand Marnier and
 2 tablespoons sugar syrup; marinate in refrigerate for 2 hours.
 Candied Orange Peel: Cut the orange rind into very thin
 slivers, about 1-inch long. Add them to the remaining syrup;
 return to heat. Boil rapidly for 5 minutes. Remove rind with
 slotted spoon to drain and cool on waxed paper. Divide orange
 segments into 2 champagne glasses or sherbet dishes. Divide
 peel, sprinkling it on top of the oranges. Add to each serving, 
 1 tablespoon Grand Marnier. Top with whipped cream flavored 
 with vanilla; sprinkle with blanched sliced or slivered
 almonds.
 
 Note:Excellent light dessert to serve after a heavy meal.
 Serves 2, just multiply ingredients to serve more people. To
 simplify, omit making the candied orange peel. I've served
 this to guests with just the oranges and the sugar syrup/Grand
 Marnier mixture; with and without the whipped cream and almonds. 
 It’s delicious served simply; but more so when recipe
 is not altered.
 
 
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