Orange Fantasia Recipe
Ingredients
| Navel oranges | 9 Large | |
| Sugar | 2 Cup (32 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Grand marnier | 5 Tablespoon | |
| Whipping cream | 1 Cup (16 tbs) | |
| Powdered sugar | 2 Tablespoon | |
| Vanilla | 1⁄2 Teaspoon | |
| Almonds | 1⁄2 Cup (8 tbs), slivered (toasted) |
Nutrition Facts
Serving size: Complete recipe
Calories 4014 Calories from Fat 1034
% Daily Value*
Total Fat 118 g180.9%
Saturated Fat 56 g280%
Trans Fat 0 g
Cholesterol 331.4 mg110.5%
Sodium 85.1 mg3.5%
Total Carbohydrates 699 g233.1%
Dietary Fiber 48 g192.1%
Sugars 596.8 g
Protein 31 g62.9%
Vitamin A 88.3% Vitamin C 1759.5%
Calcium 109.4% Iron 27.9%
*Based on a 2000 Calorie diet
Directions
Cut julienne and set aside.
Remove and discard pith.
Separate oranges into segments.
Cut each in half, remove seeds and transfer to mixing bowl.
Combine sugar and water in small saucepan and stir until sugar is dissolved.
Let boil without stirring 5 minutes.
Remove from heat and cool.
Add liqueur to orange segments and toss lightly.
Blend in 1/4 cup cooled syrup and stir to coat evenly.
Lightly oil baking sheet.
Return remaining syrup to boil, add orange peel and boil slowly 5 minutes.
Remove peel with slotted spoon and spread on prepared baking sheet to cool.
Divide orange segments among serving dishes.
Whip cream with powdered sugar and vanilla until stiff.
Top oranges with generous dollop of cream and sprinkle with nuts and orange peel.
Chef
