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Oranges monegasque

Oranges monegasque recipe

This comes way up my list of perfect desserts. It is light, colourful, full of flavour, loaded with goodness, looks stunning and never fails to please. Also it is best made the day before eating and chilled overnight, which is always a bonus when entertaining.

Serves 4

  • 4 navel oranges
  • 3 tbsp sugar
  • water
  • 3 dsp Grand Marnier or other orange liqueur

Dissolve the sugar in about 2 tablespoons of water then simmer, to drive off the water and increase the temperature, until the syrup is golden turning brown.

Remove from the heat and immediately and carefully add about 1 tablespoon of water, (it might spit).

If the caramel turns brittle return it to the heat and gently melt. The aim is to have a nicely coloured light syrup. Allow to cool before adding the liqueur.

There is time whilst the caramel is simmering to zest one of the oranges; put the zest into a pan and cover with water, boil for two minutes, drain and set aside.


Slice off the top and base of the oranges and slice the peel off. Trim off any pith that remains. Slice the fruit, retaining the orange shape put the fruit into your serving dish.

Sprinkle the zest on top and pour over the syrup. Cover with cling film and refrigerate.

We eat them unadulterated but something like tuile biscuits would add an interesting texture. Bon appetit!

About Gabby

Gabrielle Hall has written 32 posts on this blog.

We live in the French Basque Country in  a house with about an acre of garden/woodland allowing us to continue, in retirement, a life focussed on self sufficiency. We both love cooking and always try to give our family and friends food that we have produced.

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2 Comments

  1. Thanks for this recipe. I can just imagine it tasting really fresh and delicious and a great way to cleanse the palette after a meal..

  2. I make a very similar dish – wonderful after a heavy meal and very refreshing!

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