by Marnie St Clair
Oranges in syrup is our go-to Christmas dessert (along with home-grown-raspberry pavlova – yum!). It offers a number of advantages: it can be made a day or two in advance, and keeps well; it’s pretty light, so no matter how much you overloaded your plate in the earlier stages of the meal, there’s always room for this deliciousness; and… liquor to taste – hello! Perfect for reviving any flagging Christmas spirits.
Oranges in Syrup
- 6 oranges
- 1 cup sugar
- 1 cup water
- Galliano (Cointreau or Grand Marnier also suitable, or go crazy with whatever you have in stock)
- ½ cup pistachios
Make a sugar syrup. Stir sugar into water over medium heat until sugar dissolves and water comes to boil, then leave to simmer for five minutes. Cool and add liquor to taste (I believe the original recipe called for about a tablespoon, but let the needs of the day be your guide).
Skin and slice the oranges kind of thin (say 5 mm). Add slices and juice to a serving bowl.
Pour syrup over oranges and leave to pickle.
Just before serving, top with chopped nuts (they go a bit soggy if added too early).
Nice served with plain yoghurt although I like it best as is.
She went from having everything to having nothing—except what she really needed.
The Escapades 