Oranges In Orange Liqueur Recipes

Steps:

• Pour the raspberries in a bowl and add the sugar and orange flavored liqueur. Stir lightly. Gently mash half the raspberries with a fork. Cover the bowl with plastic wrap and allow to sit for about 1 hour until softened and juicy.
• To serve, fill the bottom half of a stem glass with the raspberries and spoon a dollop of creme fraiche on top, and place a Cinnamon Elephant Ears cookie on top of the creme fraiche.
• Preheat the oven to 450 degrees.
• Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
• Combine 12 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 38-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
• Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

Steps:

• Using a sharp paring knife, peel the oranges, removing all the white pith. Over a colander with a glass serving bowl underneath to catch only the juice from the sections ( don't squeeze the skin), cut away each section, removing all the skin with care. Place the sections in the glass bowl with the orange liqueur and currants. Macerate for 2 or 3 hours. Just before serving, add the almonds, leaving a few to decorate.

Steps:

• Wash the oranges well with soap and water.
• Pare very thinly the bright-colored rind from the oranges (no white).
• Blot the peel on paper towels to remove any excess oil.
• Put the peel in a 4 cup screw-top jar.
• Add 2 cups vodka.
• Close jar.
• Store in a cool, dark place for 2 days or until the vodka has absorbed the flavor.
• Remove the peel and add the remaining vodka, along with the superfine sugar.
• Close the jar and store in a cool dark place at least 1 month to age.

Steps:

• Using a zester, remove the rind of 2 oranges.
• (if you don't have a zester, use a vegetable peeler, then cut into fine strips).
• Place these in a saucepan and cover with cold water.
• Bring to the boil, and cook until slightly softened.
• Drain the peel, and return to the saucepan with the sugar, vanilla bean, and 125ml water.
• Simmer very gently until the strips become transparent.
• Peel all the oranges removing ALL the pith, then carefully segment.
• Place the oranges in a bowl.
• Remove the vanilla bean from the syrup (which will be rather thick).
• Add the liqueur and brandy then stir and pour this over the orange pieces.
• Cover and chill well.
• This looks good served in glasses with an extra thick cream.