INGREDIENTS
6 Hale oranges
Zest from Hale oranges
1 cup Grand Marnier
2 cups water
1 cup sugar
PREPARATION
Peel the zest from two oranges with a vegetable peeler and then cut into very thin julienne strips. Reserve for Orange Zest Grenadine**. Remove pith from oranges and discard. Completely peel remaining 4 oranges. Bring water and sugar to a boil; cook 8 minutes to for a syrup. Add Grand Marnier. Place oranges in syrup mixture and poach 10 minutes, basting often. Remove from heat; let oranges cool in poaching liquid. Reserve poaching liquid for Grand Marnier Sauce.
*Grand Marnier Sauce
1 cup reserved poaching liquid
2 cups Hale orange juice
1 teaspoon grated Hale orange peel
1 ½ tablespoons cornstarch
½ cup regular heavy whipping cream
Combine poaching liquid, orange juice and grated orange peel in a small saucepan; cook over medium heat until reduced by half. Mix cornstarch with ¼ cup water; rapidly whisk into boiling mixture. Cook 3 minutes, remove from heat. Cool. Stir in whipping cream. Keep refrigerated. Spoon Grand Marnier Sauce onto plate. Place poached orange on top of sauce and sprinkle with Orange Zest Grenadine.**
**Orange Zest Grenadine
¼ cup grenadine syrup
¼ cup granulated sugar
¼ cup cold water
Reserved julienne peel from 2 Hale oranges
In a heavy saucepan, combine grenadine, water and sugar. Bring to a boil over high heat and cook 4 minutes. Fold in orange peel julienne and cook 8 minutes longer, stirring constantly. Cool, store in an airtight container in refrigerator until ready to use.
Note: This dessert should be served with knife and fork.