Italian Poached Oranges Recipes

Steps:

• Heat sugar and 1 cup water in a medium saucepan over medium heat, stirring until sugar has dissolved. Stir in vanilla and oranges. Reduce heat, and simmer 10 minutes. Let cool completely.

Steps:

• Peel the oranges with a sharp knife, removing all the white membrane. Cut the oranges into half-inch> to three-quarter-inch-thick slices. Place the slices in a saucepan with the sugar and water. Cover, bring to a boil, and simmer gently for five minutes.
• Carefully remove the orange slices from the syrup and place them in a serving dish. Cook the syrup to reduce it to approximately a half cup and pour it over the oranges.
• When cool or at serving time, sprinkle the oranges with the Grand Marnier. Decorate by placing the mint sprig in the center.

Steps:

• Slice orange in half, top to bottom. Then slice each half into 1/4 inch thick slices, leaving rind on. Discard any slices that have more rind than fruit.
• Arrange slices around the perimeter of a serving dish, slightly overlapping. Alternatively, you can arrange slices on individual serving dishes (luncheon sized), using one orange per dish.
• Lightly drizzle orange slices with olive oil, and then lightly sprinkle with the ground black pepper.
• Serve immediately.
• Note: do not allow the olive oil to soak into oranges. The olive oil is meant to be a subtle flavor in the dish, and not the main flavor. Do not put the olive oil on the dish more than one minute before serving. Most of the oil should be left behind on the dish after eating.