ORANGES IN BRANDY

INTRODUCTION

Originally a Sicilian dish this dessert now is found all over Italy, though only oranges from Sicily will generally be used. Contrast and diversity have found an enduring home on the island and no single aspect of Sicilian culture better reflects its ability to distill harmony out of its diverse elements than its food: Sicilian recipes reflect their composite origins. And it is important to retain this aspect of harmony when increasingly the traveler cannot fail to observe the contrasts: alongside some of the most exquisite architecture the world has known there has grown up some of the worst speculation in Europe.

But to return to harmony and culinary matters. This is a simple dish to prepare - ideal for winter months, it demands first class ingredients and a marinating period of 18 - 24 hours. A wonderful, light dessert, it rounds off a dinner party with style.

INGREDIENTS

6 large, juicy oranges

4 Tablespoons of Sucre de Canne

6 - 7 Tablespoons of Cognac/brandy

INSTRUCTIONS

Using a sharp knife, score the peel of each orange and remove and discard the peel and pith. Separate the orange segments. Cut off the outer and inner part of the segment to remove any remaining pith, remove any seeds, and peel away the segment'smembrane. Place in a medium sized ceramic or glass dish and repeat for all the segments.

Add the Sucre de Canne and the Cognac, toss the oranges carefully and gently, cover with cling film and place in the refrigerator.

When ready to serve, bring to room temperature, decant into a glass serving dish and serve.

 

COMMENTS

    Sucre de Canne is a splendid French product used for all kinds of fruit based desserts and in the bottling of fruit. If not in France look for it in a good delicatessen.

    Use a quite good non-supermarket branded cognac, perhaps not the brand you would serve as an after diner drink, but one with roundness and depth of flavour.

    This is very "moorish" desert - if you have discerning guests consider increasing the quantities.