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Name: Fresh Orange Slices with Candied Zest and Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 2 Navel oranges; 1/2 c Water; 1/4 c Sugar; 20 natural pistachios Shelled; 3 tb Grand Marnier or other

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INGREDIENTS

2 Navel oranges
1/2 c Water
1/4 c Sugar
20 natural pistachios ; Shelled
3 tb Grand Marnier ; or other

Servings

INSTRUCTIONS

Can be prepared in 45 minutes or less. With a vegetable peeler remove zest from oranges in strips (about 2 by 1/2 by 1/4 inches) and in a small heavy saucepan simmer strips in water to cover 10 minutes. With a sharp knife cut a slice from top and bottom of each orange to expose flesh and arrange, a cut side down, on a cutting board. Cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices and arrange on 2 dessert plates. Drain zest in a sieve and return to pan. Simmer zest with sugar and 1/2 cup water over moderately low heat 10 minutes, or until zest is translucent and syrup is thickened. Add liqueur and simmer 1 minute. Arrange candied zest decoratively on and around orange slices and top with syrup. Sprinkle oranges with pistachios. Serves 2. Gourmet January 1997 Posted to recipelu-digest by Sandy on Feb 26, 1998

NOTES

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Fresh Orange Slices with Candied Zest and Pistachios

2 Navel oranges
1/2 c Water
1/4 c Sugar
20 natural pistachios Shelled
3 tb Grand Marnier or other

Can be prepared in 45 minutes or less.    With a vegetable peeler remove zest from oranges in strips (about 2 by 1/2  by 1/4 inches) and in a small heavy saucepan simmer strips in water to  cover 10 minutes.    With a sharp knife cut a slice from top and bottom of each orange to expose  flesh and arrange, a cut side down, on a cutting board. Cutting from top to  bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick  slices and arrange on 2 dessert plates.    Drain zest in a sieve and return to pan. Simmer zest with sugar and 1/2 cup  water over moderately low heat 10 minutes, or until zest is translucent and  syrup is thickened. Add liqueur and simmer 1 minute.    Arrange candied zest decoratively on and around orange slices and top with  syrup. Sprinkle oranges with pistachios.    Serves 2.    Gourmet January 1997    Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26, 1998

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Nutrition

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Serving Size: 1 Serving (492g)
Recipe Makes: 1

Calories: 720
Calories from Fat: 4 (1%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 15.6mg		1 %
Potassium 479.5mg		13 %
Total Carbohydrate 185.6g		55 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 179.3g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 720

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