My Private Note
Units: US | Metric
- 1Carefully peel the oranges thinly.
- 2Then with a very sharp knife remove as much of the pith and white skin as possible, keeping the oranges intact.
- 3Cut the thin peel into fine strips and cover with the wine.
- 4Put the oranges into an ovenproof dish.
- 5Put a little butter on top of each one, pressing it down gently, and then sprinkle each one with a teaspoon of sugar.
- 6Bake in a 400F oven for 10 minutes or until the sugar caramelizes.
- 7Meanwhile mix the orange juice with the sugar in a saucepan and bring to the boil; lower the heat and let it get syrupy, without stirring.
- 8Add the orange peel and wine mixture and bring to the boil again, then cook rapidly to reduce and thicken slightly.
- 9Take the oranges from the oven and if not fully browned, put under a moderate broiler for a few minutes.
- 10Pour the warmed whisky over them and set the whiskey alight, over heat.
- 11As the flames die down, add the orange syrup and let it simmer for about 2 minutes.
- 12Serve at once; or it can be served cold.
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Nutritional Facts for Irish Burned Oranges
Serving Size: 1 (333 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 291.3
- Calories from Fat 28
- Total Fat 3.2 g
- Saturated Fat 1.8 g
- Cholesterol 7.4 mg
- Sodium 3.0 mg
- Total Carbohydrate 55.8 g
- Dietary Fiber 4.5 g
- Sugars 49.2 g
- Protein 2.3 g