Grand Marnier Grilled Oranges Recipes

Steps:

• Using zester, peel thin strips of orange rind from 2 of the oranges, careful not to include any white part. Cut into wispy thin strips and place in saucepan. Pour in enough cold water to cover and bring to boil (this removes bitter flavor); drain and set aside. Using sharp knife, cut peel, including white pith and membrane, from oranges. Cut oranges into round slices and place in glass bowl or in overlapping slices on platter. In saucepan, combine sugar, water and corn syrup; bring to boil, stirring only until sugar has dissolved. Add orange rind; boil gently, uncovered, for 15 minutes or until syrup is slightly thickened and reduced by half. Remove from heat. Let cool slightly; stir in liqueur, then pour over oranges. Let stand for 2-8 hours; turning oranges once or twice. Taste and add more liqueur if desired.

Steps:

• Place orange slices in a shallow dish and cover with the booze.
• Turn a few times to coat and chill 1 hour up to 6.
• (I use a freezer bag) Grill orange slices, brushing with reserved marinade for 3-4 minutes on each side.
• Serve hot with vanilla ice cream like this.
• 1 small dollop of ice cream in the bottom of a glass, 1 slice orange, 1 dollop, 1 or 2 slices orange and drizzle a spot of fresh booze on top or left over marinade.
• You can use a sprig of mint if you like.
• Serve.

Steps:

• Slice butter into 1/4-inch slices.
• In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes.
• Increase heat and bring to boil.
• The mixture will thicken and become syrupy.
• Whisk the mixture and add the butter, piece by piece.
• When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.