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
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|Serving Size: 1 Serving (492g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 720
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