Recipe by Wendy's Kitchen
From Vogue Cooking and Entertaining - an easy dessert!
Top Review by mortein
Have been given a huge bag of tangelos and was wondering what to do with them, apart from eat them, as they are so juicy and sweet. Luckily I found this recipe! Excellent - a very sophicated taste. I only had brandy in the cupboard and it was a lovely addition but will try with Cointreau next time. I think I will use this recipe for Christmas day lunch, puree it to a sauce consistency and pour over Christmas pud. Thankyou Wendy's kitchen. I'll think of you at Christmas when the credits come rolling in!
- 1 teaspoon butter
- 2 tangelos or 2 oranges, peeled and cut into quarters
- 1⁄2 cup caster sugar
- 1⁄2 lemon, juice of
- 1 tablespoon Cointreau liqueur (optional)